Any tips? Mine end up lumpy

>>9271405
Be less gay

LOOK WHAT I GOT UNDER ME KILT

>>9271405
What are they, gay hamburgers?

>>9271405
You gotta control the humidity and temperature in your kitchen, or they will end up fucked.

Macarons really aren't a homecooking thing.

>>9271405
Stop trying and hang yourself.

>>9271405
The almonds might be to big, try sifting them more
>>9272035
>>9272031
>>9271481
>Be on /ck/
>Calling food gay
>>9272050
Help me, mine always end up flat or crumbly

>>9272057
>Be on /ck/
Being such a sourpuss you can't take a fucking joke without acting like a spastic

>>9272057
>crumbly
you didn't mix your powders enough or you didn't sift them.
>flat
you macaronned too much probably. You broke the whisked egg whites and the dough became too liquid.

>>9272057
Also, are you doing them with a french meringue or an italian meringue? They tend to be easier to make with italian meringue.

And don't make them on a rainy day, the humidity will fuck them up.

>>9271405
Sift moar

>macarons
>in my country they're literally called "small Luxembourgers"
>Luxemburger
>burger

>>9271405
Don't.

Macarons are just impossible to properly make at home.

>>9274727
Aren't they just some sort of cream sandwiched between two cookies?

You didn't activate your almonds before baking. It's a simple step that most beginners get wrong.

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>>9271405
You gotta pipe them onto the baking sheet and let them sit out for ~20 - 30 mins until the outer surface gets tacky like dry gum, retard.

>>9271405
>Mine end up lumpy
Use them to make lumpia

>>9275802
No, the "sandwich" halves have crispy texture on the outside, but slightly sticky and chewy but not too sticky and chewy texture inside.

You really need precise temperature control that commercial ovens can provide but home ovens aren't very good at.

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>>9277261
As long as your oven isn't garbage tier at maintaining temps and you have perfected the technique (and little details like >>9277190) it's actually possible to get good results every time.

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>>9271481
Make me