Member since Aug 2009
"I love macaroons and started making different recipes a month ago. These were tasty but no foot occurred. The only change to the recipe was one teaspoon of orange baking emulsion instead of zest. I liked the idea of a scoop but they were not as pretty as piping them.""
"didn't have problem with coating them, did them one at a time and used cold egg sub. used alot of extra seasoning to try and mask sweetness (didn't work as well as i had hoped but on diet days this is above adequate). next time i will keep two rings together when breading to try and balance the crunch vs. soft texture and flavor of the onions bet""
"pangrattato was the highlight of this dish. there was plenty left over and i used it on soup and salad and froze the rest to use on other dishes. prosciutto slices added great flavor and sealed in just right right amount of liquid, will use this technique on beans and soup dishes in the future. ""
"yumm these are a must for spicy chocolate lovers. i couldn't imagine biting into rock salt so i used coarse sea salt instead and opted for juice of ginger. the cookies spread so don't be too shy with the sugar and salt. i used a #24 scoop making 22 cookies that spread to 3 1/2 in ( very rich so i don't think i would want a larger size). the batt""