Icing sugar without anticaking agent, UK/online

[Justin Pinkney]

I've been trying to achieve a lovely shiny crust on macarons and one of the recommendations I read is to use icing/powdered sugar that only contains sugar, with no anti caking agents such as cornstarch or tricalcium phosphate. Does anyone know any shops I can get some of this from in the UK? Or at least a good online retailer?

[stuartlikesstrudel]

In Australia we can buy both icing sugar mixture (contains cornstarch) or pure icing sugar at the supermarkets... there's no option in yours?

[Lisa Shock]

I make it in my blender. Be careful, do not inhale deeply after opening the top.

[gap]

In Australia we can buy both icing sugar mixture (contains cornstarch) or pure icing sugar at the supermarkets... there's no option in yours?

We're lucky in Australia in that respect - it doesn't seem to be that common

[DianaM]

You can make your own, using a coffee grinder or a food processor. The coffee grinder accommodates smaller quantities in one go, but yields the finest powder, in my experience.

In trying to break the macaron code, I too, believed that the cornstarch in the sugar might be at fault. But then I read this blog post: http://bravetart.com/blog/MacaronMyths It was a breakthrough for me.

I started using Bravetart's (a.k.a. Stella's) recipe, and have been successful in making them. Here http://www.eatlivetravelwrite.com/2011/04/how-to-make-macarons-whats-working-for-me-right-now/ is another post with step-by-step pictures, helped a lot.

Lots of people are using powdered sugar with cornstarch in it, and their macarons are beautiful. The only logical inference, then, is that the cornstarch is not at fault for unsuccessful macarons.

Good luck!

[Lisa Shock]

You can make your own, using a coffee grinder or a food processor. The coffee grinder accommodates smaller quantities in one go, but yields the finest powder, in my experience.

In trying to break the macaron code, I too, believed that the cornstarch in the sugar might be at fault. But then I read this blog post: http://bravetart.com/blog/MacaronMyths It was a breakthrough for me.

I started using Bravetart's (a.k.a. Stella's) recipe, and have been successful in making them. Here http://www.eatlivetr...r-me-right-now/ is another post with step-by-step pictures, helped a lot.

Lots of people are using powdered sugar with cornstarch in it, and their macarons are beautiful. The only logical inference, then, is that the cornstarch is not at fault for unsuccessful macarons.

Good luck!

Usually the culprit is over or under mixing, followed by oven issues. Here's a very good guide to troubleshooting: http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html#more

Happy Baking!

[Justin Pinkney]

Thanks for all the advice! Seems like the best thing is just to keep making tons of macarons, whatever ingredients I have to hand. I thinks that's something I will be very happy to do!

[keychris]

We're lucky in Australia in that respect - it doesn't seem to be that common

that's about all we're lucky for!