Happy March friends!!

If you missed last week’s newsletter, here she is:

What’s new at Bake Toujours:

• Last week’s YouTube live sold me on the drop whisk method told to me by Seth (@seth_cooks_real_food on instagram)
  • We successfully made a small batch in our KitchenAid by taking the whisk out of the lock position so the whisk reaches lower in our bowl and whips up a small amount of egg whites more effectively. This method is a great way to utilize the KitchenAid even for those small batches.
  • Usually I would get very fragile, thin shells when trying to whip up a small batch with my KitchenAid due to an unstable meringue. If you also have this issue, I suggest trying this method OR using a hand mixer for batches with less than 100g of liquid egg whites.
  • Check out the live (link below) if you missed it and read through that live chat!! Everyone had wonderful info to input!!
  • Thanks SO much for those who watched live and for your generous donations to my channel. I greatly appreciate your support!

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• Macaron Class May 14th is now open for registration!
  • I know this is far in advance, but I wanted to give a decent heads up for this course.
    • I have stopped my Zoom classes for the most part, but due to inquiries, I am offering one this year. If you are struggling to troubleshoot your macaron issues or you’ve wanted to start making macarons, but keep putting it off, this class is perfect for you.
    • The class is great for beginners and intermediate bakers of all ages because I tailor this small class to each baker.
    • Please email me if you have any questions.

Thank you all for subscribing and for being here!! I hope you have a lovely week and sending love and prayers of safety to all.

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Happy Baking,

Nicole

Bake Toujours

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