My $30 digital scale just saved a batch of macarons from total ruin

I was making French macarons for a friend's birthday and almost gave up after three failed batches. The recipe said '1 cup almond flour' but my scooping method was way off. I bought a basic digital kitchen scale for about thirty bucks and weighed everything exactly. The difference was crazy, the batter had the right texture for the first time. Now I tell everyone to skip the cups and just weigh their dry ingredients, it's that big of a deal. Has anyone else had a simple tool completely fix a recipe you struggled with?

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1 Comment

thomas.cameron8h ago

Honestly, I get the hype but I'm not totally sold. I've made cookies and cakes for years just using measuring cups and they turn out fine. It feels like one more gadget to store and keep batteries in. My grandma never weighed a thing and her baking was always perfect. Maybe for super finicky stuff like macarons it matters, but for most home bakers, a cup of flour is a cup of flour.