2 Comments

  1. I made this recipe once using dutch processed cocoa but the macs did not rise much and the tops were crinkly and thin. Does the type of cocoa make a difference? I thought that if baking with no leavening agent, any cocoa can be used. Please advise. Thank you.

    1. Author

      Hi, try whipping the meringue longer. Also, after piping onto the cookie sheet, give the macarons a bit more time to dry.

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