Tried to make macarons and ended up with pancake batter instead

I was in my tiny apartment kitchen in Austin last Saturday, thinking I could finally nail macarons after watching 10 tutorials. Mixed the almond flour and sugar too fast and the whole thing turned into a soupy mess that looked nothing like the stiff peaks they showed. My roommate walked in and asked if I was making breakfast pancakes, which was pretty funny honestly. Let it sit for 20 minutes hoping it would fix itself, but nope, just ended up scraping it all into the trash. Has anyone else had a batter totally give up on them like that?

2 comments

2 Comments

cameron_hernandez694h ago

For real, are we curing cancer or just baking cookies?

fionam116h ago

Hold your horses a bit on the whole "soupy mess" thing. Ive made macarons like a dozen times and honestly that first whip is super delicate, you cant just dump everything in and mix. Its more about folding real gentle and slow until the batter flows like lava, not pancake batter. Sounds like you overmixed or maybe your egg whites werent room temp enough, that ruins the structure. The thing with macarons is theyre super finicky about timing and technique, one little thing off and they fall apart. Not saying you did anything wrong but maybe watch a couple more tutorials on the macaronage step specifically, that saved my first batch.

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