Hit 47 failed macaron batches before one worked, here is what snapped

I keep a tally on my fridge door for every disaster, and batch 47 finally produced feet after months of flat discs. The difference was letting the batter rest 25 minutes after piping instead of my usual 10. Anyone else keep a failure count or am I just weird about tracking this?

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1 Comment

jenny_hall21d ago

Is there any variable in baking that gets enough credit for how much it can change things? I baked for years assuming 10 minutes of rest was plenty, but once I started timing the full 25, the difference in texture was honestly night and day. Tracking failures like that on the fridge sounds smart, because it turns every flat batch into data instead of just frustration.