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angieq327 posted an update
not too happy with my macarons. they didn’t rise properly. I followed the directions completely. When I asked AI about the possible problem, it said that the almonds should be blanched and skinless. Well if that had been in the recipe in the first place that’s what I would have used. Sorry but the chefs and instructors have to remember that not all of us who take these classes are professional chiefs. Some of us are at-home moms who enjoy baking and want to learn more. But we need explaination of what the proper ingreadients are.
jaddygonzalez3 Comments-
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Scoolinary Team
Hello Angela. I’m sorry this was frustrating, and thank you for explaining it so clearly. I’m going to share your feedback with our content team, especially your point about making ingredient requirements and key details clearer for home bakers. I’ll come back to you once I’ve discussed it with them.
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@soldamiani Thank you so much I appreciate the help.
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Level:
Scoolinary Team
Dear Angela: I checked with one of the chefs on our team, and she confirmed that if the recipe doesn’t specify a particular almond flour, it generally refers to the standard finely ground, skinless almond flour sold commercially. She also mentioned that when macarons don’t rise properly, technique and resting time are often key factors. Macarons are definitely challenging, so I’d encourage you to give them another try, reviewing those two points, and let us know how the next batch turns out. We’re confident you’ll get there with practice!
We’d love to see your next attempt! If you can, try taking a photo from the side as well, so we can better see how much the macarons rise and give you more precise feedback on their height and structure.
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