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I read that most home bakers mess up their first macaron attempt
Found this stat in a baking book from the library. It said over 70% of people fail their first try. I made mine last month and they were totally flat. My oven temp was off by 25 degrees, found out with a thermometer. Now I know why they call them tricky. Anyone else bomb their first batch and figure out why?
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miller.rowan16h ago
What was your resting time before baking? I let mine sit for nearly an hour until the tops were completely dry to the touch. That and weighing the egg whites instead of using cup measures were the two things that finally worked for me.
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jennifer83315h ago
So you found weighing the whites was the key too? @miller.rowan I'm convinced that's the real fix, more than the rest time.
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