My macaron batter looked like soup, so I had to choose between a full redo or baking them anyway.

I picked the redo, which meant throwing out $15 worth of almond flour and egg whites (a real bummer). The second batch came out perfect, with those little feet and everything. Anyone have a foolproof method for checking macaron batter consistency?

3 comments

3 Comments

angelamason1mo ago

Throwing out that $15 batch is such a gut punch, but perfect feet make it worth it.

ward.emery1mo ago

That "gut punch" feeling is real, @angelamason. But you're right, perfect results are the goal.

lilyb271mo ago

Honestly that feeling is the worst, like you just wasted so much time and money. Tbh I've had to toss whole trays that just would not set right, it's so frustrating. But you're totally right, you can't sell something that isn't perfect. Ngl it hurts every single time but it's just part of the process.