Once again, thank you for such an in depth of 'how to' with pictures...How can I go wrong!!! You make baking and trying something new fun because I feel like I am right in your kitchen knowing what to expect or what I am doing wrong when it or if it goes wrong! Now are these anything like those delicious almond horn things (horseshoe shaped to die for taste) you used to sell in your bakery??? Is adding the syrup to the egg whites anything like making marshmallows in trying to get it to come together? Just wondering if that is what I should be expecting? Thanks. Michelle These aren't anything like the almond horns we sell in our bakery. Totally different "animal". The technique could be described as similar to making marshmallows, with the sugar syrup going in slowly and the beating. Mary@KAF

• Reply