Andrew Zimmern
Ibinahagi sa publiko -RECIPE: Johnny Iuzzini’s Macarons
"I had the good fortune of working at one of the most famous macaron palaces in the world—Ladurée, in Paris. At the time, the macarons were still being made by hand and the gentleman who made them spent eight hours every day piping them. He was so fast that it sounded like a machine gun going off as the metal piping tip slapped the baking sheets. My version uses an Italian meringue, which produces stable, consistent macarons and helps create an evenly risen “foot,” the ruffled base edge around the bottom of the cookie. One of the crown jewels of French pastry, macarons are not hard to make, as long as you control the variables: your meringue, the humidity level in the room, and the almond flour you use. It’s also imperative that the measurements are exact, so these ingredients must be weighed." Get the recipe here: http://andrewzimmern.com/2014/10/15/johnny-iuzzinis-macarons/
"I had the good fortune of working at one of the most famous macaron palaces in the world—Ladurée, in Paris. At the time, the macarons were still being made by hand and the gentleman who made them spent eight hours every day piping them. He was so fast that it sounded like a machine gun going off as the metal piping tip slapped the baking sheets. My version uses an Italian meringue, which produces stable, consistent macarons and helps create an evenly risen “foot,” the ruffled base edge around the bottom of the cookie. One of the crown jewels of French pastry, macarons are not hard to make, as long as you control the variables: your meringue, the humidity level in the room, and the almond flour you use. It’s also imperative that the measurements are exact, so these ingredients must be weighed." Get the recipe here: http://andrewzimmern.com/2014/10/15/johnny-iuzzinis-macarons/
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muy ricas donas te veo en tu canal de tv, y me encanta gracias a Dios por tu vida.
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