As a stubborn person, this is one of my mottos. Granted, there have been times when I've given up after the first try (e.g. I switched majors after failing student teaching and I gave up on my writing dream before I even considered putting my short stories together for a publisher) but those were things that I knew I realistically couldn't succeed at.
French macarons, however, are another story: I've tried 6 times to make them, usually after baking a present and I have leftover eggs.
- May 2015: Batter was too thick; I can't even remember how. Probably because I used liquid egg whites instead of fresh egg whites.
- June 2015: I didn't whip the egg whites long enough nor did I let the shells rest before baking them. And I used liquid egg whites.
- February 2016: After a lot of research and a lesson from Mom (and the internet) on how to whip egg whites properly for meringue cookies, I still got the same result as in June 2015 because I didn't let the shells rest.
- June 2016: I whipped the egg whites correctly. I let the shells rest. But when I pulled the baked shells off the parchment paper, they came apart. I think this was because I didn't let the shells cool first, something the recipe left out.
- August 2016: I might've over-whipped the egg whites because when I was folding them into the dry ingredients, the batter became thicker and lumpier than it should have been. And it stayed that way.
- September 2016: Success? I think so!
(It's quite possible that I had at least one other attempt but I can't seem to remember it)