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These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll be an expert in no time.

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How would you rate this recipe?
  • mydadsgirl1
    6 JUN, 2018
    An okay basic recipe except it doesn't tell you to whack em (ya know when you drop the baking sheet on the counter to pop air bubbles? The thing that keeps macarons from being hollow? yeah you gotta whack em) or when to put food coloring in. ALSO Just tasting the batter I can tell it's going to be obscenely sweet so I'm using a bitter filling (dark chocolate maybe?) i also left out the almond essence or whatever, and my measurements for the solids is definitely off. I think I may have made an entirely different cookie. Good luck
    • mydadsgirl1
      6 JUN, 2018
      NO FEET!!!!! cooked em at 300 for 10 minutes (perfect bake btw, not over or undercooked). THEY AINT GOT FEET! Taste great tho
  • noyachir4453324
    16 JAN, 2018
    It worked and it seemed easy!!!
  • MS12165022
    19 APR, 2016
    The batter turned out fine, but I agree with previous commenters that this recipe is much too sweet. The temperature is also too high for too long; the first tray turned out crispy and browned, which is delicious in its own crunchy way but not a macaron. I turned my oven down to 300 and they came out great after 10 mins.
  • marcela.g.pinon
    11 OCT, 2015
    I have been baking for 30 years and usually don't follow recipes by the book, but with this one I did, and they are a nice biscotti! They came out so hard, I followed step by step, they taste great but they are very hard, They are hollow in the middle, what happened was it the eggs? Were they supposed to be 2?? Please help, I did put food coloring and did some cream cheese and lemon and raspberry for the filling, they taste good, but the rest are not good looking. Help!!
  • mayraart5917192
    12 JUN, 2015
    I haven't made them yet, but in the video she says 2 egg whites & the recipe on the page says 4 egg whites. that might be why everyones is so runny.
    • staceyespo
      2 JUL, 2015
      My daughter is in love with the American Girl Doll of the Year Grace Thomas who is a baker. We searched high and low for a recipe that mommy, who hasn't baked in forever and an eight year old girl, could handle. Our first try and per the other review the egg yolks must be a room temperature and I think that is the majority of the problem. I used 4 egg whites at room temperature and it was perfect.
  • MS10025996
    1 MAR, 2014
    Hi!! I did get a runny mess with my batter. I followed the recipe step by step. How frustrating!! Any ideas why?
    • mayraart5917192
      12 JUN, 2015
      the recipe says 4 egg whites but she says 2 in the video
    • xbellaabab1ee
      14 MAR, 2015
      I just made these.. I followed the recipe to the T, and my macaroons taste great, yet when I take them off of the cookie sheet, the whole middle of the macaroon seems to be missing. What did I do wrong? They didn't rise that high. The ones that did stay together are hollow in the middle, but most of them Have NO middle!! Help.. Thank you!
  • heezinha
    27 MAR, 2013
    The consistency was very fluid and runny. When I piped, the mixture lost the circle shape. The only difference was that I divided the dough and mixed green tea powder and chocolate powder. This could be the cause? Or I mixed a long time on step 3???
    • LOL
      8 MAY, 2015
      Mine did the same I didnt vary the recipie at all yet it was still runny.
  • LOL
    8 MAY, 2015
    Tried to make this recipe followed everything exactly but it was a complete flop!! Batter was soggy and was wayyy to sweet. Will never make this again. Not sure i can trust this site after that recipie..
  • tysiaks
    6 MAY, 2015
    Can u tint batter to get a pastel cookie
  • cherie_adore
    25 APR, 2015
    Perfect recipe as long as you know the egg whites must be at room temp before you whip them. My first attempt was a fail but now perfect!

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