http://seattlest.com/2005/12/06/saving_the_holidays_one_macaroon_at_a_time.php All comments for Saving The Holidays, one macaroon at a time en-us 2009 seattle_michael2 Sun, 05 Apr 2009 15:00:00 -0800 http://blogs.law.harvard.edu/tech/rss mvb@seattlest.com mvb@seattlest.com 60 http://seattlest.com/2005/12/06/saving_the_holidays_one_macaroon_at_a_time.php#comment-162511 http://seattlest.com/2005/12/06/saving_the_holidays_one_macaroon_at_a_time.php#comment-162511 Comments Sun, 08 Jan 2006 08:49:26 -0800 <p>Good question, Caitlin. The basic reason for chilling the batter overnight is that it needs time to set up, so that the macaroons hold a nice, firm little shape and good airy texture when baking. When it is freshly made, the batter is a bit soft and far too sticky to bake, but a good rest in the fridge stiffens it up nicely. A word to the wise: the second time I made this recipe, I got a little impatient and tried baking the macaroons after the batter had been in the fridge for only 4 or 5 hours. They spread quite a bit on the baking sheet and seemed sort of flat and characterless next to their plump, properly rested siblings. </p> http://seattlest.com/2005/12/06/saving_the_holidays_one_macaroon_at_a_time.php#comment-162510 http://seattlest.com/2005/12/06/saving_the_holidays_one_macaroon_at_a_time.php#comment-162510 Comments Sun, 08 Jan 2006 07:25:20 -0800 <p>Why do you have to refridgerate the batter/dough/whatever overnight? What would happen if you didn't?</p>