DueDonne Recipe Reviews (Pg. 1) - Allrecipes.com (1008872)

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Macaron (French Macaroon)

Reviewed: Oct. 3, 2014
This was a solid recipe. I was happy with the result, but happier with a few adjustments I made to account for my oven, and my taste preferences. I found 30 grams of fine sugar was sufficient to mix with the egg whites. I used 210 grams of the icing sugar and 125 grams of the ground almonds. I add a thin dab of colour to the egg whites to give the little roonies a bit of colour. I also add a tiny amount of very intensive almond extract. I found I had to add more after sifting the almonds because there were so many little pieces left in the sieve. I also sift the icing sugar and almonds separately and weight them after sifting, then sifting again all together.... I know its pain, but so are these tasty cookies! I let them rest on the pan for 35-40 minutes and this worked for me (my house is warm though). I needed to bake at a higher temp for longer- 315 F for 12-13 minutes. I was successful with quality parchment paper. Fantastic little bite of delicious delicacy! Thanks for posting it Elle!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 20, 2008
Very Good Chewy Chocolate Chip Cookies! I talked my son out of buying the name brand "chewy chocolate cookies" in the store and promised to make him some. These were excellent cookies, but not the same as the chewy ones he wanted (which are likely full of chemicals!!) I made smaller cookies, spaced them about 1 1/2 apart and that was sufficient. About a TBSP full of dough per cookie. The only reason I didn't give it 5 stars was that I thought 2 cups of choco-chips was a little too much for that amount of dough, it was hard to get enough dough to hold together the cookie with all those chipits spilling out....by my goodness was a tastey dough to snack on!!! Yummy.
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1 user found this review helpful

Pizzelles II

Reviewed: Oct. 15, 2007
Very good recipe. I found them a little too crispie to roll for cannoli-style pizzelle though. The aroma while cooking is better than any air-freshner I could ever have in my house!! Yummy.
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1 user found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Jun. 1, 2007
This one works really well. Remember to "seal the crust" as the recipe suggest, it helps keep the meringue in place after its cooked. I added the meringue on top of a hot lemon filling, I think it helps seal up the bottom of the merigue nicely. I cooked it at 325 F for 20 minutes to get a nice golden meringue with browned peaks. PLEASE- remember to keep the pie out of the fridge to prevent weeping and condensation droplets on the meringue.
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6 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: May 8, 2007
These are not bad for low fat muffins. They took longer to bake than suggested, they lack a sweetness to them, and I too found the bran taste to be overwhelming, although that could be old bran. I would suggest a 1/4 cup of Splenda, or eating them with jam. They were moist though, and looked just like the photo posted, 12 good size muffins. Considering the calorie count on the 'real thing' I'll take these!
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Pizzelles III

Reviewed: Apr. 25, 2005
Good Recipe, exactly the same as the one that comes with the cuisinart Pizelle maker. I found using 4 Eggs versus 3 makes a better dough, not as thick, leading to more uniform cookie sizes.
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188 users found this review helpful

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