The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
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.
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Photo by Shonuh
Living In: Oakville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
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.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
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.
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Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed: May 11, 2003
I've always tried to make meringue but it never worked, and this time it worked. everyone loved it!
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