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Re:Adding flavours into dacquoise shells
작성자
관리자
작성일
2022-08-27 09:18
Hi Elita!
I do get this question – a lot! But I always tell my students to stay away from adding flavours to the shells. The reason is because the dacquoise (as well as macaron shells) involve the use of meringues and adding additional ingredients have a negative effect on the meringues (meringue loses volume quickly). I know it’s extremely tempting but I advise students to stay away from it. It’s better to achieve flavour using the buttercream filling.
Some students also ask about food colouring and food colouring is usually ok because you usually add them in really small quantities.
Thanks,
Hanbit
I do get this question – a lot! But I always tell my students to stay away from adding flavours to the shells. The reason is because the dacquoise (as well as macaron shells) involve the use of meringues and adding additional ingredients have a negative effect on the meringues (meringue loses volume quickly). I know it’s extremely tempting but I advise students to stay away from it. It’s better to achieve flavour using the buttercream filling.
Some students also ask about food colouring and food colouring is usually ok because you usually add them in really small quantities.
Thanks,
Hanbit
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