Mastering macarons shell is all about precision , Consistency and Control Bellow is a clear, practical guide that focuses on specific techniques that actually improve your shell - Use aged egg whites 24-48 hours in the fridge help relax proteins and reduce moisture, Bring to room temperature before whipping. - Almond flour fine and dry Use blanched almond flour - Powder sugar with cornstarch Help stabilize shells and improve smoothness A basic macaron filling is most commonly made with buttercream, ganache or jam, If using fruits jam, I normally mix with mascarpone cheese or cream cheese to balance the sweetness Mango ...
South East Asian inspired and beyond