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I was told that cooking the roux longer means a less gritty taste. Also that cold milk makes for a smoother finish.


I wouldn't do it. One of the hardest things about macarons is to stop just when everything is perfectly mixed together, not a stroke earlier or later. When you have a small blob of gel color just before you start the macaronage, you will know when everything is mixed well: at the point at which your color is dispersed evenly, you are ready. It is a good ...

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