Better macaroons.

betteroons

betteroons

In previous years I’ve used David Lebovitz’s recipe for macaroons, which calls (extraordinarily, I haven’t seen this anywhere else) for lightly cooking together the ingredients in a skillet before baking. This year I didn’t look up his recipe and just used the universally approved method that simply mixes the egg white with the dry ingredients and bakes.  And I have to say, they’re NOT AS GOOD. This morning I made a tiny batch of the Lebovitz method — of course I left out the flour; otherwise the only differences are the process and the addition of a little dab of honey — and they are not as macaroon-looking but they are charmingly juicy with a caramelized edge.  So good.  Thanks, David, it’s well worth dirtying a frying pan.

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