If anyone has taken the macaron class and had trouble scaling up the recipe, I am experiencing some difficulties. For me, doing a x4 batch, the meringue volume doesn't seem to increase by four...and thus, isn't enough for the larger quantity of tant pour tant. I tried scaling the meringue up further and have had minor success (they're ok, but far from perfect), but I can't seem to find a solid quantity. Can anyone lend their expertise or advice?
