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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Cherry Cheesecake Macarons

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There’s always a time and reason for cheesecake. You may not be looking for that beautifully baked custard by the slice, because somewhere, deep down, you know there are other options. Less fork-y and plate-y options. Less obvious “tells” that you’re indulging in cheesecake… again.


Cheesecake filling wrapped around cherry compote served between two light as air, delicate and sweet macaron shells. Yeah. you can pop it into your mouth in one fell swoop, and even if you get caught with it it looks so much fancier than randomly holding a plate of dessert by yourself because you needed cheesecake.


It’s easy. Don’t make more work unless you’re bored or just happen to rock at making cherry pie filling. Also, before we get too far, let’s talk about something you’ll find in the recipe below… the cheesecake filling.

Cherry Cheesecake Macarons Recipe
Classic French macaron shells filled with cheesecake frosting and cherry compote are the perfect dessert table superstar for your party! Impressive, delicious, fancy, and secretly simple.



Ingredients
Macaron
  • 100 grams confectioners'/powdered sugar
  • 60 grams almond flour almond meal
  • 2 Egg whites, large
  • pinch cream of tartar
  • 50 grams granulated sugar
  • Red Red Americolor Gel Food color or other gel style food color
  • 1/2 tsp Cherry extract or flavor paste optional
Cherry Cheesecake Filling
  • 8 oz unsalted butter room temperature
  • 2 cups confectioners' sugar sifted
  • 1-2 tsp Amoretti cheesecake flavoring to taste
  • 1 14 ounce can cherry pie filling whole cherry pieces separated
Instructions
Macarons
  1. Prepare: line a baking sheet with parchment or a silicone baking sheet. Place the template beneath. Prepare a disposable piping bag with an 804 piping tip.
  2. In a food processor grind together the almond meal and confectioners' sugar. Pulse for about 10 seconds. Set aside.
  3. In the bowl of a stand mixer fitted with a whip attachment begin to whip egg whites and cream of tartar on medium speed until they are foamy and no longer liquid. Gradually add sugar to the whipping whites along the side between the bowl and the whip. Add any colorings or flavors at this point.
  4. Turn the mixer speed up to medium high and whip until they are are just before stiff peak stage. They should look glossy like Swiss Meringue (not dry) but still have a very slight droop to the peak.
  5. In the same mixer bowl, add 1/3 of your dry mix and fold with a spatula until just incorporated. Repeat with the second third, and the remaining dry mix.
  6. Pull the mixture up around the sides of the bowl with a spatula and scrape back down 3 times.
  7. Fill the piping bag with the macaron mixture and pipe onto lined sheet trays using the template as a guide. Pipe holding your bag and tip straight up and down to just fill the circle of the template.
  8. Once the tray is full, smack it on the table or countertop 5 times to release air bubbles from within the macarons.
  9. Allow to rest at room temperature for 25 minutes, until the outside of the mixture develops a skin. This may take more or less time depending on your humidity level.
  10. Preheat oven to 325˚F.
  11. Bake for 10 minutes then check for doneness. If the macaron slides at all when touched on the side, allow it to bake for another minute and check again.
  12. Remove from oven and allow to cool on sheet tray.
  13. Once cool, match up macarons by size so each has an equal partner. This will create uniform macaron once they are sandwiched together with filling.

Cheesecake Frosting

  1. Whip the butter until light and creamy. Add confectioners' sugar one cup at a time, pulsing the mixer to keep the sugar from flying everywhere. Add flavoring and blend.
  2. Fit a number 8 piping tip into a piping bag, fill with the frosting and pipe open circles onto one macaron shell leaving enough room for a cherry in the center.
  3. Scoop a whole cherry and some compote filling onto a small spoon and drop into the center for the frosting. Top with a second macaron shell.

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