[問題] 馬卡龍問題
想請問大家第一次做馬卡龍時是做義式還是法式的呢？
上一次做法式馬卡龍，蛋白霜打至濕偏乾性發泡後拌入杏仁粉，怎麼拌都還是濃稠狀（不滴落），當然烤出來是失敗品QQ
有想做做看義式會不會比較簡單呢？ 怕熱糖水沖下去蛋白的時候變蛋花湯（想像中…）
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