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Just passed 50 successful macaron batches in a row, a number I never thought I'd hit

After destroying a full 8 dozen in a single morning 6 months back, I finally cracked the code by measuring my egg whites by weight instead of volume, and now I'm wondering if anyone else hit a weird milestone that surprised them too?

3 comments

3 Comments

king.eric8d ago

I used to think measuring by volume was totally fine, but weighing the egg whites really does make a crazy difference in consistency. It's wild how something that simple can take you from wasting dozens of eggs to hitting a 50 batch streak without a single fail. What turned the corner for you besides the scale?

amy_west7d ago

Yeah, "wasting dozens of eggs" really got me. It's funny how once you start paying attention to one small measurement like that, it kind of spreads to everything else, @king.eric. Now I catch myself being way more exact with salt and yeast in bread, and my baking just works better overall. It's like once you see that a gram makes a difference, you can't unsee it.

hayden_craig955d ago

And once you start weighing stuff, it's like a whole new world opens up. I even weigh my flour now because scooping it can be off by like 20% and that's crazy when you think about it. It's not just about macarons either, it makes everything from cookies to pancakes turn out way more consistent. The weird thing is how it becomes almost automatic after a while, you just reach for the scale without thinking twice.