I would be forever grateful if you would share you macaron technique and recipe. I've done it so many different ways; whipped whites and runny whites together, italian. french, etc.. My main problem tends to be that they look great in the oven but they lose their feet as they cool.
I had a great recipe or two in the past and unfortunately they got lost in the pastry shuffle.
I had a great recipe or two in the past and unfortunately they got lost in the pastry shuffle.