the macaroons looked crystallised when they were done

  • 967 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
drbabs
drbabs November 20, 2010

Sounds like your egg whites and sugar weren't well blended. Beat the sugar And egg whites together until they are white and glossy and form stiff peaks when you lift the beater.


Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52