[orihara]

I have a few old cookbooks, namely the Larousse Gastronomique and Modern French Culinary Art, that have recipes for macarons. They have the normal things: almond flour, sugar, eggs whites, but neither call for meringue.

Are these just outdated recipes that would yield horrible results? In these recipes, you sift the almond flour with the powdered sugar and mix in egg whites to form a paste. You them pipe these on to the tray and bake.

How would the cookies come out without meringue? Would they still achieve feet? Why would the given recipes from older times neglect to include meringue?

 

[fablesable]

Can you post one of the recipes and instructions? That would help me determine if it is a traditional french method of macaronage /img/vbsmilies/smilies/smile.gif

 

[flipflopgirl]

Can you post one of the recipes and instructions? That would help me determine if it is a traditional french method of macaronage /img/vbsmilies/smilies/smile.gif

. redundant

mimi

 

[fablesable]

Lol....thanks @flipflopgirl /img/vbsmilies/smilies/wink.gif

Although I find nothing to be redundant if a person is asking a genuine question based on the fact that they do not know the a french way of macaonage. It's all about the opportunity to learn. (also it takes it easier to break down the recipe for them to explain the whys and hows) /img/vbsmilies/smilies/biggrin.gif

Besides, if you know the answer to this question then it would be better to help the OP than to merit my question as redundant?? You are always helpful and informative!! (not arguing....just asking as you are a wonderful and funny voice of information on this site)

 

[flipflopgirl]

nonono!

MY post was redundant lol!

Sorry sometimes it is hard to express yourself online, no?

mimi

 

[fablesable]

I had a good giggle out of it and it was good to keep me on my toes too with just being lazy in my approach on a question too......hehehe /img/vbsmilies/smilies/biggrin.gif