Macaron Question!
I have had pretty consistent success with making macarons using the recipe from Bouchon. Whether I let the shells dry or not, age the egg whites or not, the shells always come out around the same texture and very rarely crack.
What I am running into problems with is this:
I currently Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude