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Friday, Jul 5, 2013 on Food.com
“So. A few pointers to any chefs-in-the-making who attempt this one. It';s decidedly harder than it looks. If your oven doubles as a broiler, do this: put the macaroons on a cooling rack, put the cooling rack on a cookie sheet, and put that in the oven. If you only have high/low settings, choose low. Keep the macaroons SMALL - shorter is bette... ”