Can anybody help me troubleshoot what went wrong here? I used a recipe I had used last week with exactly the same ingredients and the same tools and oven.
The only differences I can think of that could have caused these issues is:
- blitzing the almond flour (some of it seems to turn into almond butter). I did sift out the big chunk a so I’m not sure if this is it.
- doubling the recipe. I wanted to make double so I figured making a bigger batch wouldn’t do any harm.
- possibly not letting them sit enough. I let them sit for an hour and a half and a few still cracked. Last time 45 minutes seemed to work fine.
- I didn’t use an oven thermometer so the oven could have been off.
- I could have under/over mixed, but not sure which.
by Broad_Tangelo2380
1 Comment
Double doesn’t automatically work – you would need to figure out the ratio to each ingredient.
I don’t rest mine at all don’t it’s fine.
Temp might have been off.
You may have undermixed or had a weak meringue. Hard to tell without photos of those things.