Wednesday, 11 March 2015


50g ground almond 
10g cocoa powder
76g icing sugar

46g egg white
46g icing sugar
Dip a bit of water on your finger tip, to smooth the surface. Not too wet. Tap it gently.
Set aside for 30 minutes.
2 types of temperature gave me 2 types of looking. On the right side should be the correct one.
I still can't catch the right temperature to make a nice macaron. Will challenge it again!

- Recipe adapted from Nasi Lemak Lover

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