Some cosmetic changes in preparation for larger site changes in the works.


Merci, Roz! Oh, that Pierre..heis a tricky one. In "La Patisserie" he uses the America

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Joined: Dec 12, 2005


Posted to Thread #14236 at 11:37 am on Mar 26, 2009

cookbook he uses regular almonds.

Thanks for the reassurance. Since this version has been FK-tested, I'll use this recipe.

I poked around the Internet and got flummoxed with David Lebovitz's "foot" discussion on macarons [see link]. I have no clue what he's talking about there. The only body parts I'm interested in are those required to put "hand to mouth" with macaron.


Jesus saves. Buddha recycles.

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