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1

From my experience coloring regular sugar with ordinary food coloring, drying it, and then crushing it in a mortar yields good results. Be careful to not use too much food coloring though, or it will never dry properly! I haven't tried to see is cornstarch might save it, but as long as you do the drying properly and don't overdo the amount of color it ...


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Saltine cracker,eh? Isn't that what grandma used? Just change it out occasionally.


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Disclaimer: I never made real macarons, but we have a very similar christmas cookie here in Germany (Swabia). Same ingredients, same method, just unfilled. Reading your recipe, I can't see where you might run into a problem. What you are potentially adding is a trace amount of liquid and fat. That could affect the stiffening your egg whites if added in the ...


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Glucose is very expensive, unlike caster sugar (sucrose, also commonly called "table sugar") which does the job, and is much easier to work with. Glucose in the modern kitchen is only really used in meringues.


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is there some other reason it is popular? Yes: Vanilla beans are expensive, and once you've extracted the seeds, the husk, which still contains good vanilla flavor, is often discarded. Putting the empty husk in sugar allows you to extract some vanilla flavor that might otherwise be wasted. I usually save my empty vanilla bean pods and use them for ...


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There is a product called Original VANILLA Sugar made by oetker. This product has been around for at least 20 years if not 30. It is artifically flavoured, a product of Canada, and comes in packages of 2 or 3, 9g (0.32oz). It smells delightful. It is made of dextrose, and artifical flavour. It is used in baking cakes, cookies, pastries, pies, deserts, ...


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An alternative would be to simply buy a stevia plant. It's much like mint so hard to kill, easily sourced in England (i have one in my garden which came from a local garden centre) I'm sure they must be available in America too. The leaves are so sickly sweet its unreal. I can't stand the taste but then again I'm pretty sugar free in my diet anyway so even ...


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Yes, you can cook with Stevia, and yes, you can mix it with water to make a liquid sweetener. The Hermesetas website has a few dessert recipes. For a quicky experiment into making a liquid sweetener with Stevia, I mixed nine 1 gram packets of Stevia in the Raw with 3 TBS of water and brought it to a boil. A tsp of the liquid (into which the Stevia ...


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Old thread, I know, but for anyone else looking for answers - make sure your thermometer is not touching the bottom of the pot. This can throw off even a well-calibrated candy thermometer.



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