I feel like every day I see people on this sub talking about how their shells turned out awful, then they tag their recipe and ALL the measurements are off! I saw one where the recipe called for 25g of cocoa powder, another where the powdered sugar AND almond flour were double the weight of the egg whites, and a lot of crazy stuff like that.
I have a weird icky feeling that some creators who are known for their macarons, or who want to capitalize on it, purposefully change the recipe in post to screw up results and proportions.
I could be way off base, but I struggled for years with recipes off the internet or pinterest until I saw ONE tiktok video that talked about the multiplying by 1.2 method and my mac’s have turned out perfect ever since.
Anyone else think the same?
I included two of my most recent batches for credentials 🫶🏼✨
by Desperate_Talk2571
6 Comments
I have nothing to add but went LOL at you attaching pics for credentials!! 😭✨🙏Lovely!!!
Can I ask how you got that rich red color? When I use red food coloring they always come out pink.
I’d love to know the brand you use.
I don’t think they are sabotaging recipes on purpose, because if they did, they would lose followers, wouldn’t they? I think the pressure to crank out content is such that they hurriedly copy (or copy and paste) recipes that they really haven’t tried themselves and don’t quite have the knowledge to look at a recipe and say “hey, something seems off here”. Usually the error is found after someone tries what’s written and it doesn’t work.
I’m a professional pastry chef, and it took me years to gain enough knowledge to be able to look at a recipe and say “that ain’t gonna work”. It kind of irritates me that people who know almost nothing about baking are out there touting themselves as being knowledgeable influencers. So many of my colleagues have stories of posting their work and having it ripped off by an influencer who claims it as their own.
I’ve found a lot of great recipes and techniques via the internet, but I’ve noticed that there are really bad recipes and really bad advice out there too. Inexperienced people aren’t able to tell the difference and they always blame themselves for failure when that isn’t always the case.
Could you elaborate on the multiplying by 1.2 method?
The recipe I use and rarely have issues with is one where my egg whites are ~100g and almond flour is 100g and powdered sugar is ~210g… (I found this recipe about 7 years ago and once it worked I didn’t look at any others.) How different is mine from yours?
yes i feel the same. most recipes i see are unnecessarily difficult and measurements wonky. one recipe had you beating egg whites for an ungodly amt of time like what?!