Small things make all the difference! Macaroons are so fickle it's awfully nice to find a reliable recipe!
Monday, November 2, 2009
I finally found a good recipe. One that really works - consistently works. An Italian meringue base (egg whites whisked until bubbly, then add soft ball stage sugar water slowly down into the egg whites while whisking) adds stability. Cook in a convection oven (low around 160C), cook until you can pick up the macaroons freely off the sheet pans.
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