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Loren Angela posted an update
i have tried making macarons, i think i overmixed it. the insides are wet and used almond meal instead of flour. will try again! 💪 thanks chef damien for the course!
oliviaphiong-c695f2, Sònia Muñoz Pérez and Johnny Jesús Mendoza5 Comments-
Level:
Stagier
Best Practices
Level:
Stagier
Buena practica
17 weeks agoTranslated from Spanish
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Level:
Scoolinary Team
Welcome Chef! Nice color on these macarons. The spread and wet centers suggest some overmixing, and finer almond flour may help. Next time, stop when the batter flows slowly in ribbons. What are you hoping to achieve with Scoolinary? Tell us more about your culinary journey so far! 💪
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@soldamiani Hello Chef! Thanks for the tips! I will take note of them and apply them on my next try!
I am a career shifter and just finished my internship. Luckily, I got accepted for a job in the same establishment, so I am here to improve my skills and hope to be more equipped before I start working again soon.
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Level:
Scoolinary Team
@lorenangela That’s a great next step, Chef! Moving from internship to a role at the same establishment shows solid progress. Your macaron practice is a good way to sharpen precision too. What skills do you most want to strengthen before you start working again? 👏
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@soldamiani right now, I really want to master pastry techniques and get more inspiration. 🙂
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