Tant pour tant: Half and half, half almond flour and icing sugar
Meringue: whipped egg whites
French Meringue: Egg whites, room temperature, whipped with high percentage of sugar
Italian Meringue: Liquid Egg whites, room temperature, whipped with a sugar syrup
Macaronnage: Folding the almond flour mixture with the meringue
Macaronner: The final batter
Pied: Baked Macaron with crinkled foot
Colorant: Powder or gel food coloring for the the macaron shell and filling
Fillings: A creamy delicious crème anglais, buttercream, crème frâche, jam, or ganache flavored filling..you are only limited by your imagination
Piping pressure: The amount of pressure applied when piping the batter.
Off peak: Semi-firm meringue however the peak curves slightly
Piping: pouring the Macaronnage into a disposable piping bag with an open tube to achieve equal size circles
**If using Italian meringue keep the temperature of meringue between 40 to 45 degrees C/ 105 to 113
Have a sweet macaron day!