Baking Failures & Other Tips
These failed for several reasons:
- They were not folded properly
- Forgot to add food coloring after whipping
- They were undercooked
If your macarons turn out like this is is a lesson learned, and I unfortunately had to start over. Practice makes perfect!
Soft Peak vs. Stiff Peak
For anyone ever curious of what a soft peak and a stiff peak looked like side by side, this is my interpretation. I cannot tell you how helpful this was to see when baking because if you're using a hand mixer like me, it can be hard to tell where you're at.
A soft peak looks a bit like Jack Skellington's hill from Nightmare before Christmas. It should curl over itself and should look shimmery.
A stiff peak should feel like soft silk between your fingers and you should be able to hold the bowl upside down (yes, upside down) and that means you've whipped up a perfect meringue. Another thing to note is you can never over beat egg whites especially once you've added Cream of Tartar.