Farm Macaroons

"I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consiste..." See morency that's required if you don't. Also, unless you have a stand-up mixer, you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much, but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them."

"I was looking for a recipe that was similar to the one I used working in a bakery. This was the closest. It is a good replica to what I used to make. It comes out light and tall and not gooey like oth..." See moreer recipes with condensed milk. I was surprised to grease and flour the pan (prepare) as I have always used parchments before, but it worked very well. The macaroons must cool completely before removing and they just pop off. I dipped them in orange flavored chocolate and they were a hit! Enough to make for my daughters wedding reception. Word of caution...egg whites must be whipped in a very clean glass or metal bowl...with no oil or yolk, to get a high peak."

"I just finished making these and they taste very good. I have a suggestion for those who had a hard time with the egg whites. Apparently you have to add the sugar in a steady stream on the side of the..." See more bowl. If you just dump it in (like I did) the bubbles in the egg whites will pop and the whole thing will be ruined. I'm going to try it again the right way!"