I used NYT Claire Saffitz recipe and video. Only made 12 vs the 23 in her recipe since i accidentally made my circles too big. Wrinkly tops…any feedback or help?
Products used: Blue Diamond almond flour, Ghirardelli Dutch processed cocoa powder
by dinosaur_0987
5 Comments
i get wrinkly tops when my almond flour is a little too oily! followed someone’s tip from here to spread the flour on a cookie sheet and bake at 200°F for 20 minutes and then turn the oven off and let it sit for 10 more. totally improved things
somehow the crinkly tops make them look so appetizing! it reminds me of the crinkle you’d see on a brownie 😮💨
Yo I mean the wrinkles are accidental but you could easily pass it off as intentional, these look like the tastiest chocolate brownie macs ever
This happens when there’s oil/grease on your mats. I always wipe everything down with vinegar before I start to make sure there’s no fats on anything
I used to get wrinkly coccoa tops all the time.
What helped for me was 1) wiping everything that touches the macarons down with vinegar 2) reducing how much coccoa you put in the shells. I will add food coloring instead and make the choco flavor come more from the fillings and 3) baking out the almond flour 200dg F for 15/20minutes to helo reduce the oil in the mix