April20
Ideal_Rock
- Joined
- Aug 1, 2008
- Messages
- 3,372
There''s a bakery quasi near me (North side of Atlanta) that makes the most delectable almond macaroons. They have these chewy centers that are amazing. They''re $2 each!!!! I''ve been trying to crack the recipe for the last year or so. My recipe right now consists of making my own almond paste and then combining that with ground almonds, sugar, amaretto, almond extract and egg whites. They''re good, the taste is right, but they lack the chewy center of the cookies from the bakery.
Anybody have any ideas on solving the texture issue? I don''t know enough about the science of baking for this.
Anybody have any ideas on solving the texture issue? I don''t know enough about the science of baking for this.