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Hit 50 failed macarons before I got a single decent batch
I kept trying the same recipe from a blog for weeks, and every time they cracked or had no feet. My friend told me to weigh the almond flour instead of using cups, and I finally did it yesterday. After 51 tries, I got a smooth top and those little ruffled feet. Has anyone else found that one small change fixed a total baking disaster?
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ruby_bell476mo ago
Wow, that's why baking is a science!
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tarar386mo ago
Fifty one tries is some serious dedication. I would have given up after like, batch ten. The fact that just weighing one thing made that big a difference is wild.
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gray3144mo ago
Ha, I mean I get the patience but honestly I think weighing can backfire if you're not careful. In my experience, different brands of flour settle differently in the bag so you can still get inconsistent results even with a scale. Your mileage may vary of course, but sometimes a good feel for the dough matters more than exact numbers.
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