Reviewed: Dec. 21, 2012

This was my first attempt at macaroons and now I am hooked. You do not want to drop these by heaping teaspoons though or you will end up with large macaroons. A piping bag would be better and then you can better control size. Room temp egg whites are a must when trying to whip them into stiff peaks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~*ArmyWifeyDebbie*~

Cooking Level: Expert

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Reviewed: Feb. 26, 2011

It's very important to leave your eggwhites out for 1-3 days to let the moisture out and let the proteins in the eggs become stronger. Be careful not to over-mix the meringue or fold the batter too much or you'll let out all the air and ruin your macarons! Another important step is to let the macarons sit for 20 minutes or longer to let the batter harden, creating the shell.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Shonuh

Living In: Oakville, Ontario, Canada

Reviewed: Dec. 14, 2007

This recipe was super easy. In response to the negative review, I would suggest making sure the egg whites are at room temperature before beating. I found these to be quite tasty.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

J Ruff

Reviewed: Dec. 28, 2005

Don't know what I did, but these turned out horribly! Besides the texture, these tasted like dish soap (which I did not mistakenly add, LOL). Good luck to others.

Was this review helpful? [ YES ]
5 users found this review helpful