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The Anatomy of a Macaron with Duc Liao of Scratch Pastries

by Mabel Suen | Tuesday, August 28, 2012

At Scratch Pastries, as far as macarons go, it's what's on the inside that counts. To pastry chef Duc Liao, who grew up in France and knows a thing or two about art both in and out of the kitchen, a simple shell made with just egg whites, almond flour and sugar can go far with the right kind of filling.

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