Macarons have a big reputation for being beautiful, delicious and chewy and are naturally gluten-free. They require a lot of skill and patience to make and also to ensure they come out well, but they have the following common problems; where the egg whites do not stiffen as required due to having too much water, the egg whites can also flatten when being mixed because they have not been whipped enough,at times the top of the macaron can be bumpy because of having too much flour or almonds, macarons can also crack on the top during the process of baking because the temperature was too high or the batter was too wet, macarons can also deflate because of being removed from the heat before being fully cooked. From all these it seems that macarons must be treated with a lot all of care during preparation and baking for example flavorings of colors should not be added until the end, the egg whites should be folded in gently and they should also be whipped long enough, the flour and especially the almond flour should be sifted before using, the baking pan will need to be rotated half during the baking without it being removed from the oven as this will definitely affect the macarons.
Cheesecakes in Singapore. Obolo's Cheescakes are a slice of life that melts in your mouth & touches your heart. Obolo produces award winning cheesecakes in Singapore.