Loading…
28
Shoutout to the burnt bottom of my 3rd batch of macarons, which finally taught me what "stiff peaks" means
I kept getting hollow shells and flat tops for 3 weekends straight, and I blamed my oven, my almond flour, even the humidity in my apartment. Turned out I was under-whipping the meringue the whole time, and it clicked when I finally held the bowl upside down over my head in the sink and nothing slid out. That one test took 5 minutes and saved me from buying a $200 stand mixer I didn't need. How do you all check your meringue without wasting a batch?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.