Having said that, we're heading to SF next weekend and I plan on tasting every macaron I can find in that city.ĩ9.9% of the time, cracks are because you did not dry the macaroons out long enough. But there's a time and a craving for each. Don't get me wrong, I love both and I have a great recipe for coconut macaroons to use up egg white from making custards and such. I read people's reviews of Bay Bread and Miette where they say they tried a macaron and it was quite tasty 'but I was surprised that it was not made with coconut and sugar, rather a more almond flavor'. I ask for recommendations on a yummy macaron and I get pointed to bakeries with great cookies 'like a huge haystack dipped in chocolate'. Are we allowed to vent here? It's such a silly thing, but I find it so irksome to see people constantly confusing the coconut macaroon with the French-style macaron.
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