Macarons au chocolat. Have not been able to find red nor yellow food colouring, will have to stick with green for now. Recipe as in my previous post except that I aged the eggs for 48 hours and changed the oven temperature to 160 degree Celsius. Observations: The batter was slightly thicker this time i.e. less runny; macarons have bigger "feet"!
Tofu Pizza 豆腐披萨
2 hours ago