My macs have been heavenly this year, compared to previous years. I've had some brilliant shells – however in order to get them, I've had to let them rest almost two hours. I find that weird considering I live in a very dry city. I have a humidifier in our place, but it's set for 40% or something.
Anyway, I thought that maybe something was wrong with my mac recipe and that's why I had to rest then so long, so I tried the Tasty one.
My results, after probably 6 batches of good ones, are truly abysmal… They didn't rise, they're super chewy, they've air in them, they're bumpy as a camels back…
I let them rest for about an hour (they had a thick skin) and my macronage was just as consistent as previous successful attempts.
What went wrong????
by JQuadGMono
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A further thought here – the other recipes that I’ve followed had significantly less powdered sugar. This was one-and-a-half times the powdered sugar than I normally use (when adjusted for almond flour).
But everyone has raved about the Tasty recipe. I’m so lost.