These are difficult to make, but worth it. Made with almonds that I ground in a food processor, powered sugar, egg whites, and granulated sugar. I followed a recipe from a book. Next time I will make other flavors.
Tip: let the macaroon rest BEFORE putting them in the oven and only pipe the macaroon ONCE, don't add more filling to already piped macaroons. The macaroon forms a film and dries, if you pipe on top, it will create an air pocket in the macaroon.
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