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This recipe really underestimates the time involved. The setting time for macarons is at least 90 minutes. Mine collapsed last year when I attempted it using these timings.
I make these professionally. There's no need to let them set for 90 minutes. Mine set for about 15-30, and I've baked them without letting them set before, when pressed for time. However, this recipe is basically useless because it relies on volume measurements, not weight. Macarons are fussy. If you want to make them, you must have a scale, and use a recipe based on weight for all ingredients.
Louisa - is there a recipe you'd recommend? I'd like to try this again.
Try the recipe in this post: http://notsohumblepie.blogs... The real trick is in learning exactly what consistency you're aiming for. It's easy to overmix, so be conservative.
Looks like a great one - I've pinned it :)
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