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I gave it 3 stars because I think they would have tasted great if they hadn't been burned to a crisp. I followed the recipe, layered the ribs in a shallow pan, covered with the sauce and put in the oven. I cooked muffins earlier that day and the oven temp was fine. The ribs weren't just well done, they were black, hardened, charred to nothing. Total loss of some lovely ribs.

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Macaron (French Macaroon)

Reviewed: Dec. 21, 2012

I've made this twice and both times the macarons haven't baked. they come out of the oven soft and with an air pocket inside the shell. likely I've somehow over-mixed them but a the same time I'm not sure how to mix them any less without ending up with chunks of almond flour. Also, they don't seem to puff like other macarons- these ones are flatter.

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