I’ve been getting fragile shells lately but my last three batches don’t even form a crisp shell? There seems to be a shell but it’s soft and cake-like. Not sure what’s going on.
This is the ingredient ratio I follow except I excluded the black sesame powder. I also use french method.
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I’ve been getting fragile shells lately but my last three batches don’t even form a crisp shell? There seems to be a shell but it’s soft and cake-like. Not sure what’s going on.
This is the ingredient ratio I follow except I excluded the black sesame powder. I also use french method.
https://honestcooking.com/black-sesame-macarons-recipe/#tasty-recipes-212349-jump-target