Showerthought: I spent 4 hours trying to get my macarons to have smooth tops, but the fix was just letting the almond flour sit overnight.

Has anyone else found that resting your dry ingredients makes that much of a difference for finicky bakes?

3 comments

3 Comments

Honestly, I've never noticed a real change. I've made macarons where I used the almond flour right from the bag and they came out perfectly smooth. Sometimes it's more about the mixing or the oven's hot spots. Letting it sit feels like an extra step that just gives you one more thing to plan for. If your method is solid, you can skip it.

kim_ramirez32mo ago

Disagree on this one, my macarons always come out better when I let the flour sit out. It dries out a bit and I get way fewer hollow shells. Maybe your kitchen is less humid than mine, but that extra hour makes a big difference for me. Skipping it is just asking for cracked tops in my experience.

foster.jordan2mo ago

Huh, I actually have the opposite problem. When I let my flour sit out it seems to pick up moisture from the air here, and my batter gets too thick. I've had way more luck just sifting it straight from the bag.