Made a triple batch of macarons and got 2 good shells out of 6 trays

I tried that fancy Swiss method everyone raves about for my birthday party last Saturday. My kitchen looked like a powdered sugar bomb went off and my feet hurt from standing for 4 hours straight. The almond flour I bought from Bulk Barn must have been oily because the batter was a soupy mess that refused to form feet. Anyone else have a Bulk Barn ingredient totally ruin a bake or was it just my technique that was the problem?

2 comments

2 Comments

king.wyatt15d ago

That "powdered sugar bomb" line killed me because I had the exact same mess last month trying to make macarons for a staff potluck. My kitchen looked like a snow globe got shook up, and my cat was licking sugar off the counter for hours.

willow11415d ago

Oh man, @king.wyatt, you have my full sympathy on that one. Macarons are no joke, and the powdered sugar gets absolutely everywhere, like it has a personal vendetta against clean countertops. I still find little sugar crystals in the weirdest places weeks later (like inside my coffee mugs, how does that even happen?). Your cat licking the counter is honestly a smart move on their part, mine just sneezes and then gives me this judgmental look. That snow globe description is perfect though, I'm stealing that for next time someone asks why I don't bake more often. It's nice to know I'm not the only one who ended up with a sweet, sticky disaster zone.