Annie Wu ENGL1180C: Writing with Food Food Science, V.2 pg 1 Optimizing sugar ratios for macaron taste and structure Abstract:

First Page		Document Content
Date: 2013-03-19 11:04:32 Meringue Buttercream Cooking Almond Macaroon Food and drink Desserts Macaron		Annie Wu ENGL1180C: Writing with Food Food Science, V.2 pg 1 Optimizing sugar ratios for macaron taste and structure Abstract: Add to Reading List Source URL: www.cookingscienceguy.com Download Document from Source Website File Size: 409,75 KB Share Document on Facebook

	Vanilla Buttercream Napoleon by Master Pastry Chef Peter Yuen La Patisserie P Bakery Chicago, ILClassic Butter Puﬀ Pastry 4 ¼ cups bread ﬂour DocID: 1rXxD - View Document
	Desserts Amaretto Cake Vanilla cake, buttercream & amaretto ganache filling, buttercream frosting 11 Lemon Cheese Cake Mixed berry compote 8 DocID: 1rUBA - View Document
	The following recipe is meant to be prepared by an adult. Children should help ONLY under close supervision. Red Velvet ANGER DocID: 1rotI - View Document
	The Wedding Cake The Minuet hazelnut genoise cake complemented by white chocolate mousse and seasonal berries; grand marnier buttercream DocID: 1rbYd - View Document
	Maketto Pastry & Cake Menu PASTERIES (12 per item minimum) Almond Croissant DocID: 1r3yy - View Document