I have tried and failed to make macaroons about a million times! I thought I had finally mastered them - but although the shells looked perfect. After they had cooled I realised they were completely stuck to the bottom of my paper. What did I do wrong? They either rise and crack or this. Why I can't I master them? I use Italian meringue method.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)