Originally Posted by JCakes
I use a similar technique - it's from Herme's Macaron book. He also divides the whites into two parts - some in the dry ingredients and then makes a meringue. Then there are just a few...
Thanks for the tips! Didn't know that.
As far as makng the batter less thick, should I use less dry ingrediants or add a little water to the dry ingrediants before mixing in the merangue?
Also, should the eggs be...
How can I fix the macaroon batter? (for when I make it next time)
I followed this recipe here:
I weighed out everything to match the recipe to the...
Originally Posted by ChrisBelgium
Abe, don't forget the brain and kidneys for the daredevils. I would happily eat kidneys but brains... maybe a little too daring for me.
Also the heart and liver.