My first attempt at macarons ended up looking like cracked pavement

I spent four hours last Sunday trying to make French macarons for my sister's birthday. The recipe said to age the egg whites for 24 hours, but I got impatient and used them straight from the fridge. Then I overmixed the batter trying to get that perfect ribbon stage, and it came out way too runny. The shells spread into flat discs in the oven and cracked all over the top like a dried up mud puddle. To top it off, my ganache was too thin and just dripped off the sides instead of holding its shape. I learned that macarons are no joke about resting the batter for 30 minutes before baking I skipped that part too. Has anyone else had a macaron disaster turn into something salvageable or did you just toss the whole batch?

2 comments

2 Comments

barbara96727d ago

Read somewhere that resting the batter is non-negotiable for macarons, learned that the hard way too.

michaelw2627d ago

My sister tried making macarons once and she got so frustrated she threw the whole tray at the wall. There was pink batter everywhere, stuck to the ceiling and everything. She still brings it up at family dinners like it's some funny story but I had to scrub that wall three times.