This my second try tonight following two different recipes both with different egg white, powdered sugar, and almond flour ratios and both times it turned into this dough texture. Does anyone know why this is happening?
by No-Voice9518
In Macarons
4 Comments
What kind of meringue are you using?
My guess is that your meringue hasn’t reached the peak you need prior to incorporating the dry stuff.
I would make an Italian meringue, it’s more stable and easier to fold in. I’ve never had trouble with it! It also looks like you don’t have enough meringue. Are you adding egg whites to the almond flour/powdered sugar mixture that’s a different measurement from the egg whites for the meringue?
I know this might sound insane, but check your almond flour. I had this happen before and it turns out I accidentally bought almond flour that had added thickeners like xanathan gum in it.