You can still pipe them, tap them to get the air bubbles out, etc– everything all the other recipes say. I modify his chocolate recipe by replacing the cocoa with the same amount of almond flour.
I also grind the granulated sugar down to help it dissolve.
Perfect macarons take attention to detail and a pretty high level of awareness for problem solving.
PancakeRule20
I saw your other post, and respectfully, buy a $10 scale and browse YouTube for the right consistency of batter at different stages
2 Comments
I saw your other post, and I say this as respectfully as possible, but…
Literally everything
I recommend starting with Adam Ragusea’s [recipe](https://youtu.be/tsCvAijBn4Y?si=y5JhOhsIhJ3jtBwI). It’s what I use. It helps tamper a lot of the fear and hyperfixation around macarons.
You can still pipe them, tap them to get the air bubbles out, etc– everything all the other recipes say. I modify his chocolate recipe by replacing the cocoa with the same amount of almond flour.
I also grind the granulated sugar down to help it dissolve.
Perfect macarons take attention to detail and a pretty high level of awareness for problem solving.
I saw your other post, and respectfully, buy a $10 scale and browse YouTube for the right consistency of batter at different stages