Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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make macarons


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Char Weaver 7 months ago

brightshiny 9 months ago

thrillkisserI bought some almond meal/flour...

Now, I need to buy eggs. I have all the other necessary ingredients.

Macarons are notoriously finicky. But, the silver lining is that even the mistakes are delicious. :D 22 months ago

snote 23 months ago

pancreas24601 3 years ago


I defrosted the second pack that I made last year and they’re now finished. I should have defrosted them sooner, as the meringue got a bit hard, though the flavours were still nice. I probably won’t make macarons again, it might not really be for me. I will certainly keep eating them though! 23 months ago

Cassidy 23 months ago

thrillkisserGot to try some macarons the other day...

when we went to a specialty bakery. Delicious. Of course.

Now I want to make some! Well, actually, I had already wanted to but felt that I needed to try them first to know what I’m aiming for. See? It was research. >;)

Actually, I have “future plans” with a friend to make some. The date isn’t set because we decided it right around Christmas and were both burnt-out on sweets. We’ll be good to go soon, though, I’m sure.

PS on pronunciation: mac-a-rone (like macaroni without the “i”)
PPS: We tried the macarons at Pix Patisserie in Portland, OR ( 23 months ago

thrillkisser 23 months ago

guillemets 4 years ago

pancreas24601Savour School

I did a day course at Savour School of Chocolate and Patisserie today. It was exhausting but we did six different types of macarons and I got 40 to take home. 40! We did the Italian, French and Spanish methods. I did learn a bit but I also felt a little out of my depth at times even though it’s a beginner course. And many of the ingredients aren’t very easily available. Now that I’ve made (and have) so many I don’t really feel like making more myself for a while. So I’m not sure whether to mark this goal as completed, or wait until I really get the hang of doing this myself, where no instructor or group is there to help – which would probably take quite a while. 2 years ago

KiwiLearning to make ganache

Attempted at making some cookies that requires a ganache filling. The recipe is easier than macaron recipes, so I decided to give it a try. I thought at least I can get some experience at making ganache first.

I don’t know if it is because the recipe for the ganache filling is off, but the mixture did not set at all. I let it sit over night and it was still runny and unspreadable.

Will attempt again soon!! 3 years ago

Kiwi 3 years ago

pancreas24601Take One

I made my first attempt today, from a Donna Hay pack. Can’t say they quite worked. I made the meringues too big, and they expanded a lot. This meant they were very underdone when I first cooked them, but still a little hard on the outside. Plus the shapes were a bit off. The ganache wasn’t really a ganache but more of a cream mix – but that was the recipe, not my fault. Overall, very much a first attempt.
(Note the photo is of the smallest meringues I made, by far, as they were the most attractive. Most were at least twice the size.) 3 years ago

exercisejunkie 3 years ago

lovedbylauren 3 years ago

antznguyen 3 years ago

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