I also tried too long. It was ridiculous, they just never rose, sometimes they did, then they were empty... But one day something was different and they were right. It was the last batch macarons I made, they made me crazy. So if you went nuts, better let it go. They're good, but not worth it ^^
I think this really helps much. but do you know where to get that ??
I think it's also helpful to use older egg whites. Just put it in a bowl and store it in the fridge for two days. Í read that this reduces the amount of water, so this helps to make more stable beaten egg whites.
I have no idea how egg powder is made or where you can buy it. It sound about as natural as a square apple. But I saw that tip of leaving the egg whites for 2 days in a macaron recipe book and it did improve matters a bit.
Guess it's store bought for me and my photo needs.
--
"Patience is a virtue, shotguns are an asset." Ana Barbulescu [link]
--
"Patience is a virtue, shotguns are an asset." Ana Barbulescu [link]
--
my stock account: ~darkrose42-stock
"If we don’t succeed, we run the risk of failure." - Al Gore
--
"Patience is a virtue, shotguns are an asset." Ana Barbulescu [link]
I think it's also helpful to use older egg whites. Just put it in a bowl and store it in the fridge for two days. Í read that this reduces the amount of water, so this helps to make more stable beaten egg whites.
--
my stock account: ~darkrose42-stock
"If we don’t succeed, we run the risk of failure." - Al Gore
Guess it's store bought for me and my photo needs.
--
"Patience is a virtue, shotguns are an asset." Ana Barbulescu [link]
--
If you want, visit my gallery.
--
I like your avatar, it's cute
--
my stock account: ~darkrose42-stock
"If we don’t succeed, we run the risk of failure." - Al Gore
--
If you want, visit my gallery.
--
--
my stock account: ~darkrose42-stock
"If we don’t succeed, we run the risk of failure." - Al Gore