Things I tried differently that made a huge difference IMO
-Used Blue Diamond Almond Flour (it is super fine and makes the shells smooth and shiny!) I used Walmart GV before and it was good but a lot more coarse.
-Baked for 18-22 min at 280F
-Added 1 tsp additionally of egg whites after adding the PS and AF to the meringue (French method) to ensure the batter falls in ribbons
by Ill-Statistician4447
2 Comments
These are beautiful! Did you use any white food coloring?
Omg these are amazing