I knew i wouldn’t get it correct on the first try, but my stiff peaks looked so much better than I thought they would that I started getting a little overconfident about how they’d turn out😂
they’re not smooth in the slightest, more of a soft chewy cookie texture, and no feet but you can kind of see where the feet almost were if that makes sense? I used Preppy Kitchens recipe https://preppykitchen.com/french-macarons/
any possible tips or knowledge of things i did wrong/not good enough?
by r00tedd
2 Comments
If nothing else at least you have a nice snack while you get the recipe sorted out 😀
Firstly I’m a preppy kitchen hater, so take this with a grain of salt. His recipe tips are full of nonsense myths in my humble opinion. That being said the ratios aren’t bad or wrong and will make macarons – it’s on the drier side with more almond/powdered than most but it will make macarons. I’m not sure if you did everything by weight (did you?), but this just doesn’t look right texture wise. Either the meringue was way off the right consistency (glossy stiff peaks) or the almond flour was super coarse ground.