26
My macaron batter looked like soup, so I had to choose between a full redo or baking them anyway.
I picked the redo, which meant throwing out $15 worth of almond flour and egg whites (a real bummer). The second batch came out perfect, with those little feet and everything. Anyone have a foolproof method for checking macaron batter consistency?
2 comments
Log in to join the discussion
Log In2 Comments
angelamason22d ago
Throwing out that $15 batch is such a gut punch, but perfect feet make it worth it.
4
ward.emery22d agoMost Upvoted
That "gut punch" feeling is real, @angelamason. But you're right, perfect results are the goal.
7