I tried a new method for macarons today. Instead of the more involved Italian meringue method where you cook the whites with boiling sugar syrup, I opted for the French meringue method. Here you basically whip the whites to stiff peaks and then fold in your almond flour, etc. These were easy enough but didn't grow sufficient "feet." The bottoms were cooked nicely and they tasted great. I may try again and see if I can get better results as they are so much easier this way. Just a few pics of the experiment...
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