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Serious question, why does everyone say macarons are so hard?
I tried making them last month and my main issue was the meringue. It took me four separate batches over two days to get it stiff enough to hold a peak. The first three times, I folded the almond flour in too hard and it just went flat. I finally got it right by sifting the flour three times and folding for exactly 50 turns. Has anyone else found the folding technique to be the real make-or-break part, not the oven temp?
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sean8541mo ago
Folding's the killer, like @willowg88's humidity point. Life's full of tiny, fussy steps.
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logan5251mo ago
Folding batter and dealing with humidity are just part of the process. Those little steps are what make the end result feel earned. If everything was too easy, you wouldn't get that same satisfaction. Getting a meringue right in sticky weather proves you paid attention. The fussy details are where the real skill comes in, not a thing to avoid.
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