Not that helpful
I run a Medspa and I was going to use this to analyze patient’s faces, but I’ll be honest. There’s no explanation of what needs to be fixed. It basically just shows you millimeter measurements all around the face and then gives you an overall score. It doesn’t explain what the actual measurements should be if you want to improve the face. I upgraded to the pro version and all it does is slow down the measurements
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Response from developer
Hello, Our recent updates added reference values for each face ratio that better explain each measurement. Thank you for your feedback.
No longer free.
I loved this app. So disappointed no longer free
Response from developer
Hello, Miroir is free to download with access to all the features with limited usage. This way, you can check if this is app is for you or not. Unlock the PRO upgrade for unlimited usage.
Free and works as advertised
:)
Ye
It’s cool ig
Annoying
Cool to use but wouldn’t stop asking me to rate. Hopefully this ends it
Don’t pay is scam
I got a 92 and I’m ugly
Response from developer
Hello, Miroir doesn’t check if you’re ugly or not, it compares your face against the golden ratio.
Burt Alaska Recipe
Ultimate Burnt Alaska (Advanced Version)
Hazelnut Dacquoise Base
• 120g hazelnut flour (or finely ground hazelnuts)
• 50g almond flour
• 180g egg whites (about 6 large eggs)
• 120g granulated sugar
• 50g powdered sugar
• ½ tsp cream of tartar
• Preheat oven to 160°C (320°F), line a baking sheet with parchment paper
• Beat egg whites until foamy, add cream of tartar, gradually add sugar, and whip to stiff peaks
• Sift and fold in hazelnut flour, almond flour, and powdered sugar
• Spread into a 1 cm thick layer and bake for 20-25 minutes until golden
• Let cool, cut into a 7-inch circle
Coffee-Rum Ice Cream
• 500ml heavy cream
• 250ml whole milk
• 6 large egg yolks
• 150g granulated sugar
• 1 tbsp instant espresso powder
• 2 tbsp dark rum
• 1 vanilla bean (or 1 tsp vanilla extract)
• Pinch of salt
• Heat milk, cream, espresso powder, and vanilla bean until steaming
• Whisk egg yolks and sugar until pale, temper with half the hot milk, return to saucepan
• Stir constantly over low heat until custard reaches 82°C (180°F)
• Strain, stir in rum and salt, refrigerate 4 hours
• Churn in an ice cream machine, freeze in a 7-inch mold for at least 6 hours
Dark Chocolate Ganache Layer
• 150g dark chocolate (70% cocoa), finely chopped
• 150ml heavy cream
• 1 tbsp butter
• 1 tsp espresso powder (optional)
• Heat cream until simmering, pour over chocolate, let sit 2 minutes
• Stir until smooth, mix in butter and espresso powder
• Spread a thin layer over the cooled dacquoise base, chill
Assemble & Freeze
• Place the ganache-covered dacquoise at the bottom
• Unmold frozen coffee-rum ice cream, place on top
• Wrap and freeze for at least 3 hours
Swiss Meringue
• 4 large egg whites
• 200g granulated sugar
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• Whisk egg whites and sugar over a double boiler until 70°C (160°F)
• Remove from heat, beat until stiff peaks form
Final Assembly & Flambé
• Cover frozen ice cream dome with Swiss meringue, use a spatula to create peaks
• Torch the meringue until golden brown
• Heat 2 tbsp dark rum in a small saucepan until warm, carefully ignite with a long lighter
• Pour flaming rum over the Burnt Alaska for a dramatic finish
Hazelnut Dacquoise Base
• 120g hazelnut flour (or finely ground hazelnuts)
• 50g almond flour
• 180g egg whites (about 6 large eggs)
• 120g granulated sugar
• 50g powdered sugar
• ½ tsp cream of tartar
• Preheat oven to 160°C (320°F), line a baking sheet with parchment paper
• Beat egg whites until foamy, add cream of tartar, gradually add sugar, and whip to stiff peaks
• Sift and fold in hazelnut flour, almond flour, and powdered sugar
• Spread into a 1 cm thick layer and bake for 20-25 minutes until golden
• Let cool, cut into a 7-inch circle
Coffee-Rum Ice Cream
• 500ml heavy cream
• 250ml whole milk
• 6 large egg yolks
• 150g granulated sugar
• 1 tbsp instant espresso powder
• 2 tbsp dark rum
• 1 vanilla bean (or 1 tsp vanilla extract)
• Pinch of salt
• Heat milk, cream, espresso powder, and vanilla bean until steaming
• Whisk egg yolks and sugar until pale, temper with half the hot milk, return to saucepan
• Stir constantly over low heat until custard reaches 82°C (180°F)
• Strain, stir in rum and salt, refrigerate 4 hours
• Churn in an ice cream machine, freeze in a 7-inch mold for at least 6 hours
Dark Chocolate Ganache Layer
• 150g dark chocolate (70% cocoa), finely chopped
• 150ml heavy cream
• 1 tbsp butter
• 1 tsp espresso powder (optional)
• Heat cream until simmering, pour over chocolate, let sit 2 minutes
• Stir until smooth, mix in butter and espresso powder
• Spread a thin layer over the cooled dacquoise base, chill
Assemble & Freeze
• Place the ganache-covered dacquoise at the bottom
• Unmold frozen coffee-rum ice cream, place on top
• Wrap and freeze for at least 3 hours
Swiss Meringue
• 4 large egg whites
• 200g granulated sugar
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• Whisk egg whites and sugar over a double boiler until 70°C (160°F)
• Remove from heat, beat until stiff peaks form
Final Assembly & Flambé
• Cover frozen ice cream dome with Swiss meringue, use a spatula to create peaks
• Torch the meringue until golden brown
• Heat 2 tbsp dark rum in a small saucepan until warm, carefully ignite with a long lighter
• Pour flaming rum over the Burnt Alaska for a dramatic finish
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Actually good & free
Great
N’est
Continuer comme ça
About
It is a very useful app if only it is free
It’s free
Very good app and it’s free
Útil
Me ha encantado la experiencia pero la versión pro es bastante cara. Te obliga a pagar la suscripción que dice ser de por vida. (17,99€)
Absolutely fantastic app
It is free , it gives magnificent ratings and it is quick
It ia pretty Nice app!!
It is a ptretty nice app
Upgraded to paid
My main grievance was that the business model was changed from advertisements to paying for results. This is a negative for me, as I don’t typically appreciate paying for options that were once free. I understand that the app’s, when it was free, main feature was more than exceptional however I wouldn’t be willing to pay for that feature. In addition, I felt that jump was extremely quick, as always this was my opinion and as far as I could tell (without any additional updates that I’m not privy to as I uninstalled the app three days after it became a subscription service) was incredible. I’ll update my review to three stars, as I do see the work put into that app as worth extreme consideration, just wish an unpaid feature was available to see said work.
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Upgraded to paid
Yup, rip this was pretty nice
Response from developer
Hello, feel free to update your review to include the issues you’re having with the app so we can work on it.
Fun
Fun and works.
Great potential
I think this app has great potential. I think it would be better if it showed what each measurement is and what it means along with the ideal measurement. I think that is all that is missing. Otherwise I would give it a 5 star.
Terrible
Terrible. Upgraded version gives nothing, no explanations about any of the percentages. Upgrade was supposed to give measurement numbers, it did not.
Response from developer
The pro upgrade gives unlimited scans and allows you to replay all measurements that were previously locked. Sorry for the misunderstanding, feel free to send me an email so I can make it right.
bought upgraded version and only unlocked limited perks
the purchase promised more than i got and really only showed me my canthal tilt. if you’re not spending money on this, i think it’s a good app. i think it has potential but is just not worth it enough to buy the upgrade.
Response from developer
Hello, do you mean that other measurements didn’t unlock? If it’s the case, I can confirm that this is a bug. Feel free to update your review to include more info about the issue you’ve encountered so we can work on it.
