- The given baking times are somewhat approximate because they
depend quite a lot on the tray/form and oven used. This is
particularly important for cookies and thin cakes (like
Lebkuchen) because they burn very easily on dark trays but
take longer on lighter trays. I bake most cookies on the
middle rung, but I've considered baking them on a higher
rung when using a darker tray because they burn very easily
on the bottom otherwise. However, I haven't had the time to
properly experiment with this yet.
- In similar vein, I bake a lot of cookies at 200 C, even though
that is relatively hot, mainly because that's what the original
recipes said. It would probably be better to bake them at
lower temperatures so they don't burn as easily, but, again,
I haven't properly experimented with that.
- I always use regular fine sugar for all the recipes, whatever
I can get at the stores. Some of the macaroon recipes should
actually be made using powdered sugar, but I haven't tried if
they turn out any differently then. I'm not sure what the
technical term for the specific type of sugar is, but it
probably doesn't matter too much, as long as you don't use
really coarse sugar.
