Still continuing my lessons on how to make a macaron, I decided to remove one of the variables and make a plain old cookie. After all, I was determined to make this cookie even if it took me years. I had plenty of time and eggs. And there was a sale on almond flour. Batch after batch of broken down macaron shells were happily devoured by coworkers of my husband.

So, doing what a good student does, I read more and more. This time, I decided to remove the food coloring and keep everything else the same. I would make a plain old cookie. Nothing fancy here, folks. Many claimed when all else fails and everything else works well, it’s the food coloring that could be making your cookie fail. So I stuck with the recipe and tried again. Can’t hurt to try!

So I beat the egg whites to stiff peaks, but perhaps a little too much? Nonsense, just perfect according to facebook group members. I wasn’t sure. But those that had success were, so I decided to use them. Did the macronage (fancy word for folding wet into dry) and had the figure eight. Piped them and in the oven they went!

This is getting old! Scrapping this recipe as it requires the most amount of ingredients and makes way too many and the most sugar of all the recipes I’ve found so far. See you tomorrow. Hopefully lesson six will be better than this plain old cookie. It has to be the day. Surely tomorrow will bring success!