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Through this video, I have made a humble attempt to explain the proper way to macaronage. Macaronage is the process through which the almond mixture and the meringue are mixed and the meringue partially deflated to achieve the right consistency for macaron shells with no hollows. Macaron making is a process to be learned. It takes patience and practice. I hope to be of some help to you in this journey. Thank you, I really appreciate your support. Happy baking :)
Recipe Ingredients:
Almond flour - 105g
Icing Sugar - 94g
Egg whites - 90g
Granulated Sugar - 84g
Dutch Processed Cocoa Powder - 6g
Salt - 1/8 tsp
Cream Cheese Filling:
Unsalted Butter (room temperature) - 100g
Cream Cheese - 100g
Icing Sugar - 40g
Whole Milk Powder - 4 tbsp
Video Edited using: Inshot
Background Bird Sounds:
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