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@bdowo98: #tiktokscaryhorrorcontest

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Thursday 29 October 2026 14:45:48 GMT
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POV: You're building the life you prayed for, one day at a time.❤️ No quitting. No excuses. Just growth, discipline and consistency. Come rain or sunshine, WE SHOW UP🔥 #FridayMotivation #GrowthMindset #Consistency #PersonalGrowth #KeepGoing
POV: You're building the life you prayed for, one day at a time.❤️ No quitting. No excuses. Just growth, discipline and consistency. Come rain or sunshine, WE SHOW UP🔥 #FridayMotivation #GrowthMindset #Consistency #PersonalGrowth #KeepGoing
Let me help you FINALLY bake your first successful batch of French Macarons. Remember, it may take some practice, but I'm here to help answer any and all of your questions 💜 Ingredients: 112 grams egg whites room temperature 140 grams super fine almond flour 140 grams confectioners' sugar ½ teaspoon cream of tartar 126 grams granulated sugar 10 drops gel food coloring Instructions: 1. Add room temperature egg whites & cream of tartar to a stand mixer bowl with whisk attachment. Whip on medium-low speed until the eggs are very foamy. Add a third of the granulated sugar at a time, allowing the mixer to beat in each batch of sugar for about 45 sec. 2. Once all the granulated sugar is incorporated, turn the mixer speed to medium-high, and allow the egg whites to continue to whip until stiff peaks form. Add food coloring once the egg whites reach soft peaks stage. Once at stiff peaks, you'll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up. 3. Pour the sifted almond flour and confectioners' sugar into the meringue & fold them together using a silicone spatula. 4. Begin macaronaging (mixing) the batter until everything is fully incorporated. Spread the mixture along the side of the bowl, then wipe it back down. Repeat until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10–15 seconds for the ribbon that formed to
Let me help you FINALLY bake your first successful batch of French Macarons. Remember, it may take some practice, but I'm here to help answer any and all of your questions 💜 Ingredients: 112 grams egg whites room temperature 140 grams super fine almond flour 140 grams confectioners' sugar ½ teaspoon cream of tartar 126 grams granulated sugar 10 drops gel food coloring Instructions: 1. Add room temperature egg whites & cream of tartar to a stand mixer bowl with whisk attachment. Whip on medium-low speed until the eggs are very foamy. Add a third of the granulated sugar at a time, allowing the mixer to beat in each batch of sugar for about 45 sec. 2. Once all the granulated sugar is incorporated, turn the mixer speed to medium-high, and allow the egg whites to continue to whip until stiff peaks form. Add food coloring once the egg whites reach soft peaks stage. Once at stiff peaks, you'll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up. 3. Pour the sifted almond flour and confectioners' sugar into the meringue & fold them together using a silicone spatula. 4. Begin macaronaging (mixing) the batter until everything is fully incorporated. Spread the mixture along the side of the bowl, then wipe it back down. Repeat until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10–15 seconds for the ribbon that formed to "disappear" back into the rest of the batter. Don't over mix! 5.Pour the batter into the prepared piping bag. Hold the bag vertically, and pipe 1.5 inch circles. 6. Bang the sheet pan down on the counter a few times to release any air bubbles. Pop bubbles with a toothpick. Allow batter to sit on the counter and dry for 60+ minutes until a thin "skin" develops, and you can touch the tops without ruining the macaron. 7. Bake in a preheated 300°F oven on center rack for 19-23 mins. If the shell wiggles, is sticky, or wet, the macarons need to bake longer. Fully cool then fill!
Dapatkan edisi kolaborasi sekarang secepatnya di keranjang kuning! #HUAWEI #HUAWEIINDONESIA #HUAWEIWATCHGT7Series #HUAWEIWATCH
Dapatkan edisi kolaborasi sekarang secepatnya di keranjang kuning! #HUAWEI #HUAWEIINDONESIA #HUAWEIWATCHGT7Series #HUAWEIWATCH

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