Macarons seem to be everywhere on Lifestyle Food lately, and I have seen so many recipes, so many hints and tips, some different and some the same, that I wanted to have a go for myself. I felt like if I took all the hints and tips from each and threw them together, I may come out with something that resembles a macaron.
I’ve been suprised that this recipe has been such a success. Four batches now and each worked perfectly. The key difference for me is using frozen egg white. Basically I had stopped making macarons because of all the leftover egg yolk, and now I don’t have any! Let me know if you try it, and how yours go.