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My first batch of macarons vs my tenth batch is embarrassing
I made my first macarons about 6 months ago and they came out as sad little flat discs with no feet. Yesterday I tried again and actually got perfect ruffled feet and a smooth top. The only thing I changed was letting the batter rest for a full 45 minutes after piping instead of just 15 like I did before. Has anyone else had a specific timing trick that made or broke their bake?
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victor_carter512d ago
Saw a baking blog mention that humidity plays a huge role too. They said if your kitchen is too humid, the macarons can end up sticky on top or crack. I usually rest mine for about 30 minutes but in summer I bump it up to an hour because the air is thicker. That 45 minute window you found is pretty much what most recipes call the sweet spot.
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harris.uma1d agoTop Commenter
Does resting time affect the actual flavor too or just the texture? I noticed when I let mine rest longer in dry winter air, they seemed to taste a bit more almondy and less sweet. Maybe the extra dry time lets some of the sugar set differently or something.
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