always reblogging this
C-c-c-combo breaker! XD
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Welcome the Doctor is in
This is my anything and everything blog. I post what I like and that is it. I am a Whovian, shelockian and I love Labyrinth, Pride and Prejudice and anime. I am artistic and love ferrets. I also like to read. I almost forgot to say that I like Homestuck, Disney and a lot of random stuff. That is it.
Bye!!!!!!!!!!!
Bye!!!!!!!!!!!
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Reblog ALL of “Be a Man”
The first eight minutes of Up is the best love story you’ve ever seen.
Kuzco is a Disney princess.
Treasure Planet is vastly underrated.
And Jim Hawkins is a stud.
Sometimes you can be attracted to a cartoon lion. It’s okay.
All hail Spieling Peter.
Fantasmic, World of Color, and Wishes are perfect, and feels, and my cries.
There’s only one Anastasia in the entire Disney film collection and she’s one of the stepsisters, so stop saying Anastasia Romanov is a Disney Princess because she’s not.
Some of us like Disney sequels and TV spinoffs, so don’t judge us.
In regards to Disney Channel now,
Your first response to, “Hey now,” is
Sometimes you just have to quote Disney movies in conversation, and that’s not a bad thing.
We like Walt Disney. He made way for a lot of pretty cool things to happen.
And above all else, remember that it all started with a mouse,
Well, actually, technically it all started with a lucky rabbit, but that’s another story.
All in all, believe in the magic, embrace it, and reblog it. Always reblog it.
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A Macaron Troubleshooting Guide: Useful Tips and Advice
Index
About the ingredients
- What size of egg whites should I use?
- What is the average weight of a large egg white?
- Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?
- If I can’t use egg beaters, what do I do with all the leftover egg yolks?
- What type of food coloring should I use?
- Is the use of cream of tartar necessary?
- Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?
- What about powdered sugar, do all brands work? Is it ok if it contains cornstarch?
- What is almond meal? Is it the same as almond flour?
- My almond meal/flour looks wet/oily. Can I still use it?
- Can I use nuts other than almond to make macarons?
- Can I grind my own almonds/nuts?
- What if I’m allergic to nuts? Can I still make macarons?
About the equipement
- Parchment paper or Silpats?
- Can I use butter instead of parchment paper?
- Can I use wax paper / aluminum foil?
- Which pastry tip is best?
- What pastry bags do you use?
- Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?
- But, won’t my electric beater scratch the stainless steel bowl?
- What kind of baking sheet is best? Do I need to buy an expensive one?
- Why do I need to double the baking sheets?
General macaron-making questions
- There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter?
- What does “aging egg whites” mean?
- Is there a shortcut to aging egg whites?
- What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step?
- Can I make macarons even if it’s raining/really hot/humid outside?
- What is the size of the “perfect” macaron?
- How can I make sure my macaron shells are all the same size?
- How is the flavor incorporated into macarons?
- Making macarons seems so time-consuming! How long does it really take to make them?
Making macarons
- What should the beaten egg whites look like?
- I’ve overbeaten my egg whites. Help!
- My meringue stays loose, it won’t become firm. Why?
- How delicately/vigorously should I fold the almond/sugar mixture into the meringue?
- When should I add food coloring or flavorings?
- What is the right batter consistency?
- My batter is too thin/runny. What happened/what should I do?
- What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?
- My batter becomes watery or runny during the resting period. Why?
- My macarons are spreading unevenly / are not round / are not equal in size. Why?
- Can I skip the resting period to make my macarons more quickly?
- The shells remain pointy after piping. Why?
Aesthetic problems after baking
- No feet / crown
- Uneven feet / Feet bursting
- Hollow shells
- Cracked shells
- Thin shells (thin cap with feet)
- Shells that puff, then deflate
- Warped / uneven shells
- Bumpy / lumpy shells
- Shells are too soft
- Shells seem too dry or crunchy
- Shells look greasy or “wet”
- Brown or dark shells
- Sticky on the bottom
- Uncooked insides
- Inconsistent batch (some are perfect, others are not)
- My shells are not cooked through even after 15 minutes in the oven. What should I do?
Additional info
****Click the main link above for FULL details (there is a lot more info!)
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| Song: I'll make a man out of you |
| Album: Mulan OST |
| Played: 867,791 times. |
BEST ENJOYED WITH HEADPHONES
LEFT EAR: Mandarin version.
RIGHT EAR: English version.
Enjoy the multiple eargasm…
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“You wearing any pants?”
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it is ok friend
i know you aren’t feeling so great right now friend
but just know that you are great
and that i am here for you
and you deserve happiness
and things will get better
i promise you that friend
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Grimm Grinning Ghosts Come Out to Socialize — Shots of Adrenaline Photography
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