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Macaron (French Macaroon)

Reviewed: Aug. 9, 2013
After trying four other different recipes, these macarons turned out really well for me! Although my piping skills need to be improved. I added gel food coloring before adding the almond & sugar to the egg whites. I baked mine for about 20 minutes (after ten minutes it still stuck to the parchment paper). Also, using butter cream was too sweet for me, so I filled mine with vanilla whipped cream. I plan on making this again.
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