Monthly Archives: May 2017

Attempt no. 45 – more bergamot and Sichuan black pepper macarons, Cliff Notes version

I followed the same recipe as in attempt no. 42, baking at 250° F for 20 minutes, rotating the tray, and then another 10 minutes. The first tray was underdone, so I added 90 seconds of baking time to the … Continue reading

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