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I always thought you had to use a stand mixer for macarons, but a baking blog proved me wrong
I was reading a blog called 'The Brave Baker' last month, and they had a whole post about making macarons by hand. I was sure it was a joke, because everyone says you need a stand mixer to get the meringue right. The post said you can use a regular whisk and a bowl, and it just takes about 15 minutes of arm work. I tried it out of pure curiosity, and my feet came out just as good as my usual KitchenAid batch. The key was using room temperature egg whites and a copper bowl, which the blog said helps stabilize the foam. It made me realize a lot of 'must have' gear is more about convenience than necessity. Has anyone else had a win with a method that goes against the usual baking advice?
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rubys297mo ago
Actually, copper bowls can be toxic if they're not lined. A lot of food grade ones have a tin lining. The real trick is making sure your bowl and whisk are totally grease free.
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aaron_cooper7mo ago
Wait, so the tin lining is what makes them safe? @rubys29, how do you even check if a bowl is lined properly before buying one?
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