"This is tricky!!!"
28 November 2011
Hi! Like like the others I found the mat to be too big to fit on a baking tray, although it does fit in my oven. I have also found the French meringue recipe to be confusing. One is told to add egg whites to the dry ingredients and then later to 'Add the sifted POWDERS to the meringue and gently pour them into the mixture.' At this stage should the icing sugar/almond mix still be a powder or is it already mixed with the non-beaten egg whites? I enjoy baking - and a challenge - so will make no harsh comments until I have mastered the macaroons.
A note from the team
Thanks for your review. They buyer who tested this has passed on the following info: Sift the icing sugar and the almond powder together then add 2 of the egg whites from the batch which you have prepared the day before. You then beat the remaining egg whites into fluffy clouds and then add the almond/icing sugar/2 egg white mixture to the clouds. We hope this helps.