Only thing I’ve run into so far that I still wasn’t happy with after 3 tries is French macarons. They were definitely edible, but still not close enough to the real thing.
I would recommend Adam Ragusea’s method, they may look ugly but they taste great. His video also does a great job of teaching the fundamentals of macarons, which you can apply to making prettier macarons later. I’m a macaron master now!
Hahaha. I guess I might have some unreasonably high expectations of myself. Most of mine tasted okay and looked much better than his. I did 3 batches of batter, and for each batch of batter, I had at least 3 trays of cookies, so I tried different cooking times/temperatures. While some of my issues were more along the lines of appearances (lumpy, browning, cracking), the bigger issue was with cookies being too dry/crumbly or too chewy/tough. It was almost a year ago, so my memory is a bit hazy now, but I might still give it another shot when I have access to a good kitchen again.
Only thing I’ve run into so far that I still wasn’t happy with after 3 tries is French macarons. They were definitely edible, but still not close enough to the real thing.
I would recommend Adam Ragusea’s method, they may look ugly but they taste great. His video also does a great job of teaching the fundamentals of macarons, which you can apply to making prettier macarons later. I’m a macaron master now!
https://youtu.be/tsCvAijBn4Y?si=rbaXy_3snjlde1Cw
Hahaha. I guess I might have some unreasonably high expectations of myself. Most of mine tasted okay and looked much better than his. I did 3 batches of batter, and for each batch of batter, I had at least 3 trays of cookies, so I tried different cooking times/temperatures. While some of my issues were more along the lines of appearances (lumpy, browning, cracking), the bigger issue was with cookies being too dry/crumbly or too chewy/tough. It was almost a year ago, so my memory is a bit hazy now, but I might still give it another shot when I have access to a good kitchen again.