Oh, thank you for experimenting with a macaron recipe! I've wanted to try making these, and as noted in your recipe link, the sugar syrup does make sense in terms of stabilizing the mixture. Sort of like making divinity, isn't it? I also appreciate the note about not trying to make these cookies if you don't have the proper equipment. I must confess to a wee bit of frustration when I read comments stating the recipe was a disaster...but then it turns out the cook substituted tons of ingredients, or didn't have the equipment called for. Ummm...perhaps the original recipe would have worked to begin with? ;-) Thanks again!

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