I've had another go at some Macarons. These were much more successful. You make an Italian meringue in this recipe, which basically means instead of just whisking the sugar into egg whites a la normal meringue, you whisk hot sugar syrup which slightly cooks the meringue. The end result gives you that nice chewiness that is integral to a macaron/macaroon. I am going to make these once more experimenting with some flavours and try to make them a little neater. I wish you could have a taste o vision.
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