I’ve been folding for what feels like forever and it’s still super thick. the dry ingredients were double sifted. i can’t figure out what i’m doing wrong here. any way to fix this without completely remaking it?
by yourpumpkinoverlord
6 Comments
underlander
nope
Kit-the-cat
Unless you post the weights of each ingredient then we can’t really help. /:
IntroductionFew1290
You definitely need a good kitchen scale This is not the correct ratio. Egg white weights vary greatly and that can be within the same dozen Also make sure to separate carefully Sift all dry ingredients There are so many variables we can’t tell without knowing the recipe etc
Accurate_Phone_7451
Def ratio was off. This happened to me the other night and I instantly knew after a few turns and just threw it all out, no point in wasting more time or arm strength on it 😆
cheesecheeesecheese
This is not something you can eyeball, friend
Khristafer
Looks like you under over mixed it. Ngl, I don’t weigh the egg whites and always get consistent results. But I recommend once you find something that works, stick to it.
I don’t think there’s a way to save macaron batter, it’s just so dependent on ratios. Start over. Follow a recipe you know.
6 Comments
nope
Unless you post the weights of each ingredient then we can’t really help. /:
You definitely need a good kitchen scale
This is not the correct ratio. Egg white weights vary greatly and that can be within the same dozen
Also make sure to separate carefully
Sift all dry ingredients
There are so many variables we can’t tell without knowing the recipe etc
Def ratio was off. This happened to me the other night and I instantly knew after a few turns and just threw it all out, no point in wasting more time or arm strength on it 😆
This is not something you can eyeball, friend
Looks like you under over mixed it. Ngl, I don’t weigh the egg whites and always get consistent results. But I recommend once you find something that works, stick to it.
I don’t think there’s a way to save macaron batter, it’s just so dependent on ratios. Start over. Follow a recipe you know.