MACARON DESSERT RECIPE Ann Reardon How To Cook That

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  1. Ann, gracias por tan espectacular creación. ¡Maravillosa y exquisita! La hice para mi cumpleaños el 18 de junio y Día del padre y fue una admiración total. Me quedaron algunos grumos en el esmaltado por temores míos para no derretirlo un poco más! En macarrones ya los he hecho bastante, pero todo lo demás era mi primera vez. El tiempo de la creme brulée lo dupliqué. Este me pareció a un postre venezolano denominado quesillo, pero es con leche y no con crema de leche. Dios te bendiga por tu gran talento. Pero la combinación del mousse, con la creme, los discos de chocolate para separar ambos postres y los macarrones sinceramente genial. Saludos

  2. You and Rosanna Pansino are two of my biggest inspirations! I have a passion for culinary arts and it helps to know these simple little scientific facts about baking and cooking. One day I hope to open a restaurant, and when I do, I will add one of my favorite recipes of yours to my menu, and dedicate it all to you! Thank you for making these videos and inspiring me to do so much more! Before watching you and Ro's videos, I'd never even considered the science and teqniques that go into creating your own recipes! And I'm glad I know now, because if I didn't, I'd just be copying everyone else! Thank you again for making these videos!

  3. Hi Ann you mentioned in your video when making your macaroons that you should use always use powdered colouring instead of liquid because it wont work, but when i tried making macaroons for the first time i used blue liquid food colouring and they worked fine. why exactly do you suggest to use powdered over liquid?

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