Still More Macaro(o)ns
This recipe used an Italian meringue.
posted by Patrick @ 1/01/2006
Samurai Delicatessen
Sunday, January 01, 2006
Samurai Delicatessen
Previous Posts
- Tart Tatin
- More Macaro(o)ns
- 'Mozart' from Desserts by Pierre Herme
- Macaroons with Lemon Cream
- Canelles Again
- Hot Chocolate
- Chocolate Macaroons
- Pistachio Macaroons With Espresso Buttercream
- Almond Dacquoise with Espresso Buttercream
- Chocolate Mousse Cake With Raspberry Sauce
2 Comments:
Patrick, how are they different in taste and texture than the regular ones? Is it worth the extra work?
Honestly, I can't really tell any difference in terms of taste or texture. They look good, but I'm not sure the extra effort to make italian meringue is worth it.
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