What would I do better next time?
* Watch a video on youtube on how to beat eggs into a meringue. I followed the wording in the book and it was too vague, it told me to use whisk attachment and then showed a picture of egg beaters...I think a bit more of visual research would have done me good.
* Don't be ghetto and not use a proper pastry tip. I used the raw edge of the bag which I think was fine but if you are planning on making gourmet cookie go all out, also buy a big pastry bag. I used a medium sized one and the batter squished over the top.
* Go smaller with your cookies the book I used said 2 inches but that was a big cookie I think you would get your cookie to look better and more fluffy with a slightly smaller circle.
Overall I really don't think I will try these again. I still have almond flour but I really did not like the piping aspect of these cookies as all, not for me let me tell you. So I will allow myself to buy these with no guilt from now on!
Anyone had luck making their own french macarons?