Wed, Feb-16-05, 22:34
|
Senior Member
Posts: 527
|
|
Plan: Atkins
Stats: 190/159/140
BF:
Progress: 62%
|
|
I've now made these... well, let's just say more than once and leave it at that...
I used the "macaroon" size shreds from Honeyville Grain, and they worked just great, not even requiring the hour soaking time. They're much finer than the picture in the book, but taste just great.
I added a bit of salt to the recipe, incidentally, and recommend doing that. The first batch I made was kind of flat tasting, to me, and the salt fixed it.
I also added a drop of lemon extract to one batch (we were having raclette for dinner and I wanted the macaroons to be extra lemony to kind of counteract the cheesiness of dinner.) That turned out well.
|