chore: add emoji and change almond flour to ground almonds

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/cookies-and-bars/French Macarons.cook

@@ -4,11 +4,11 @@
 
 Macarons: Clean all utensils with vinegar to remove all oils.
 
-Blitz the @confectioners sugar{205%g} and @almond flour{190%g} in a #food processor{}.
+Blitz the @confectioners sugar{205%g} and @ground almonds{190%g} in a #food processor{}.
 
 Pulse 16 times. Should look like bread crumbs.
 
-Sift the confectioners' sugar and almond flour into a #large bowl{}.
+Sift the confectioners' sugar and ground almonds into a #large bowl{}.
 
 Divide the @egg whites{144%g} into two equal portions (72 g each). Some people use aged egg whites.
 

docs/cookies-and-bars/french-macarons.md

@@ -17,21 +17,21 @@ tags:
 
 ## :salt: Ingredients - Macarons
 
-- 205 g confectioners sugar
-- 190 g almond flour
-- 144 g egg whites
-- some food coloring paste (optional)
-- 60 ml water
-- 190 g granulated sugar
+- :candy: 205 g confectioners sugar
+- :chestnut: 190 g ground almonds
+- :egg: 144 g egg whites
+- :blue_cicle: some food coloring paste (optional)
+- :ice_cube: 60 ml cold water
+- :candy: 190 g granulated sugar
 
 ## :salt: Ingredients - French Buttercream
 
-- 0.5 cup granulated sugar
-- 3 Tbsp water
-- 5 egg yolks
-- 1 cup unsalted butter
-- 1 tsp vanilla
-- 1 pinch salt
+- :candy: 0.5 cup granulated sugar
+- :doplet: 3 Tbsp water
+- :egg: 5 egg yolks
+- :butter: 1 cup unsalted butter
+- :icecream: 1 tsp vanilla
+- :salt: 1 pinch salt
 
 ## :cooking: Cookware
 
@@ -57,7 +57,7 @@ Clean all utensils with vinegar to remove all oils.
 
 ### Step 2
 
-Blitz the confectioners sugar and almond flour in a food processor.
+Blitz the confectioners sugar and ground almonds in a food processor.
 
 ### Step 3
 
@@ -65,7 +65,7 @@ Pulse 16 times. Should look like bread crumbs.
 
 ### Step 4
 
-Sift the confectioners' sugar and almond flour into a large bowl.
+Sift the confectioners' sugar and ground almonds into a large bowl.
 
 ### Step 5
 
@@ -76,87 +76,87 @@ Divide the egg whites into two equal portions (72 g each). Some people use aged
 Add one half of the egg whites to the almond and sugar mixture to make a paste. Can add food coloring paste (optional)
 at this moment.
 
+!!! note
+
+    Liquid color can change the consistency of the paste.
+
 ### Step 7
 
-Note: Liquid color can change the consistency of the paste.
-
-### Step 8
-
 Cover with plastic wrap.
 
+### Step 8
+
+Make an italian meringue by adding sugar syrup by adding cold water and granulated sugar to large heavy saucepan.
+
 ### Step 9
 
-Make an italian meringue by adding sugar syrup by adding water and granulated sugar to large heavy saucepan.
-
-### Step 10
-
 Bring sugar syrup to 230°F (110°C) on medium heat.
 
-### Step 11
+### Step 10
 
 Add the second half of the room temperature egg whites into a very clean bowl.
 
-### Step 12
+### Step 11
 
 Using an electric mixer, whisk egg whites. Once the sugar syrup reaches 245°F (118°C) and the egg whites begin to
 foam, SLOWLY add the sugar syrup by pouring it along the wall of the bowl.
 
-### Step 13
+### Step 12
 
 Continue to beat for 5 to 6 minutes until meringue is glossy and flops over nicely and the bowl comes to room
 temperature.
 
-### Step 14
+### Step 13
 
 Begin folding a small spoonful of the Italian meringue into the almond mixture. Can be quite vigorous and don't need to
 be too gentle.
 
-### Step 15
+### Step 14
 
 Be careful to add the remaining meringue and fold in gently.
 
-### Step 16
+### Step 15
 
 The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a
 piping bag with a medium round piping tip (around 1 cm in diameter) and you’re ready to start piping.
 
-### Step 17
+### Step 16
 
 Pipe 1.5 inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter).
 Tap on counter several times to release air bubbles. Use a toothpick to pop any air bubbles and fill any gaps. Allow to
 sit for about 40 minutes, so that a skin forms, before placing in oven. They should be dry when touched with a finger.
 
-### Step 18
+### Step 17
 
 Bake at 325°F (165°C) for 12 to 15 minutes, rotate tray after 7 minutes. They are ready when you touch them and the
 top comes away from the bottom. Allow to cool completely before removing from baking sheet, about 10 to 15 minutes.
 
 ## :pencil: Instructions - French Meringue
 
-### Step 19
+### Step 18
 
 Combine granulated sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves.
 Increase heat to medium- high and bring to a boil
 
-### Step 20
+### Step 19
 
 Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
 
-### Step 21
+### Step 20
 
 Cook the sugar and water syrup until it reaches 240°F. Immediately remove from heat. With mixer running, SLOWLY drizzle
 hot syrup into bowl with yolks.
 
-### Step 22
+### Step 21
 
 Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
 
-### Step 23
+### Step 22
 
 Add in unsalted butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and
 salt. Continue mixing until buttercream is smooth and creamy. (About 5 to 6 minutes.) Add food coloring if desired.
 
-### Step 24
+### Step 23
 
 After assembly, refrigerate overnight or for a full 24 hours so that the filling solidifies.