Home Cooking


Walnut Macaroons Follow-Up


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Home Cooking

Walnut Macaroons Follow-Up

banana2ndgen | Dec 3, 2005 09:46 PM

Well, made the macaroons using ground walnuts (and coconut) instead of ground almonds and they turned out fine - a little less pouffy (due to the extra fat in the walnuts); knew it as soon as I folded them in that it wasn't going to be as 'inflated' as the almond macaroons. I got 4 cookie sheets of macaroons out of this and the last two sheets didn't fare as well as the first two (the egg whites began to
'liquify'), oh to have a double oven!

Still, light and airy and chewy with a lovely pale golden color. I think if I try this again, I will split it into two batches, one w/ coconut and one w/o.

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