With cream cheese filling! And more Milo of course...this is base on a French Recipe instead as I wasn't adventurous enough to use the Italian recipe (consist of syrup base sugar boiled)
Gosh, the beginning was easy, but the ending was so difficult! I wasn't sure whether I over fold the eggs, as well as the Milo itself started to clump each other. And different trays give off different heat so some baked much nicer than others.
I only manage to make a few since most of them was stuck to the baking paper. Didn't realise that there was a handy tip from this post...had I known earlier, I wouldn't chuck most into the bin =S
And most of them was stuck to the parchment paper so I only saved less than a quarter from the rest of the batter
Makes about 35-40 macaroons an inch wide
(Courtesy from Cake Journal's post and lots of picture steps from cooking-ez's post)
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