My aunt's egg white trick for macarons cost me a full batch in Denver

My aunt swore that aging egg whites for 48 hours at room temp was the secret to perfect macarons. I tried it last Thursday in my Denver kitchen, which sits at 5,280 feet, and every single shell cracked on the feet. Turned out altitude matters way more than egg aging, and the local pastry shop in Arvada told me to drop the meringue to soft peaks instead. Has anyone else gotten burned by kitchen advice that works at sea level but flops up here?

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elliot_gibson2725d ago

It's like every rule has a fine print nobody reads until you're already failing...