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Serious question, has anyone else hit exactly 50 failed macarons before they finally worked?
I mean, I kept a tally on my kitchen whiteboard, and the 50th batch was the one that didn't crack or have hollow shells. The difference was letting the piped shells sit for a full 45 minutes before baking, not the 20 my recipe said. My kitchen in Phoenix is super dry, so I guess they needed that extra skin to form. Has anyone else found their magic number for a tricky bake?
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abby3083d agoTop Commenter
Why keep count, just bake?
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luna_clark383d ago
My 40th sourdough loaf was the first decent one. I had to stop following the recipe's water amount and just go by how the dough felt. Humidity changes everything, so the book was wrong for my kitchen.
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