Shelly22 Recipe Reviews (Pg. 1) - (187521738)

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Macaron (French Macaroon)

Reviewed: Feb. 2, 2013
Followed this recipe exactly for the first time and they came out perfectly! Some were stuck to the paper but most survived fully intact. I didn't have to wait an hour before a skin formed though, it took about 20 min but I'm told it varies depending on the air in your kitchen anyway. I also beat the eggs to stiff peaks as opposed to soft ones... I think it gave me more leeway when folding the almond flour/icing sugar in?
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