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My first macaron success after 7 tries over 3 months
I overheard a pastry chef at the grocery store saying the secret is aging your egg whites for 24 hours before whipping, and I finally got feet on my macarons last night. They came out smooth with a tiny little foot on each one and I actually got a smile out of them instead of a cracked mess. Has anyone else had a random tip from someone that totally unlocked a recipe for you?
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thomasm4120d ago
That "smiling" macaron feeling is the best. I got the same rush when a baker told me to rest the shells longer.
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elliotw3719d ago
Took me three batches where my macarons looked more like sad pancakes before I finally rested the shells long enough. Now I just make sure to let them sit until I can gently tap the surface without any stickiness. My husband jokes I've become that person who stares at cookie trays for an hour just waiting for the perfect skin to form.
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