Maca-Freaking-Rons!!!

One of the first gifts my boyfriend gave me was a box of La Duree. It was also my first encounter with this fabulous cookies. The ones with the flavour of roses is my favourite. A few months ago we got the excellent and rather ambitious idea to be better than La Duree and to make them ourselves. I must say: We had beginner's luck. Our first cookies were so good, as you can see for yourselves: (And at this point this is very frustrating :-) )







From then on our macaroon adventure went down the hill. The big problem is that there is not 1 recipe in this world that is exactly the same! 100 gr almond powder for 200 gr powder sugar or maybe 200gr almond powder for 100gr powder sugar or was it 50 gr of almond. Same problem with the egg whites: 1, 2, or 3? Leave them in the fridge for 25 days or just take them on room temperature? La duree, Pierre Herme, Piet Huysentruit, Help us! Please! :-)
These are my creations of today: I tried a recipe of another blogster: http://iloapp.evelienkooktlekker.be/blog/www?Home&category=23
This worked rather okay, My only problem was that the cookies started cracking already after 5 minutes, so I guess the temperature ON my oven is not the temperature OF the oven. So maybe it is time to get a temperature meter for my oven. Grrr... Evenso, I think if you have the right temperature in the oven, that this recipe is the one that works! Thanks Evelien!