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Reviewed: Dec. 27, 2006

For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If there is any trace of yolk in the white it will not beat well, either. These are very tasty, airy macaroon type cookies.

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Reviewer:

ROSEP47


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Reviewed: Jan. 24, 2006

Amazing taste but whipping the egg whites took a bit of time and the cookies don't spread on their own - make you you flatten them thinly. They are so crisp that even a 1/4" cookie is too thick to easily bite into.

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Reviewer:

IHTFP

	Cooking Level: Expert
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Reviewed: Oct. 26, 2005

Made for a chocolatey and crispy cookie. Perfect!

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Reviewer:

GIGI27

	Cooking Level: Expert Home Town: Brooklyn, New York, USA Living In: Washington, D.C., USA
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Haselnussmakronen

Reviewer:

ROSEP47

Reviewer:

IHTFP

Reviewer:

GIGI27