Sweet Epico

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I want to take a moment to share with you some little knowledge behind the Macarons... No all the mac's are the same not just because the method: Italian or French, it is more than that! No all the macarons have natural egg whites (most places use carton whites the final product is very dry). Another thing is the ratio of the almond flour... when the proportion is less than the 50% you close to achieves Meringues with a macarons shape and the bottom part is very different than the macarons as we showed in this post. We could keeping giving you more tips to understand why quality is what it is. Any question?
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