I have a decent background in desserts but never have tried macarons! I feel quite confident in my ability to make meringue so I thought this might be easier for me lol. First attempt came out super porous on top, no feet. Kind of wide too. Looks like when your cookies have a higher ratio of butter honestly.. which cautions me to think it may have been the almond flour being too greasy?
I used the aldi brand almond flour, and pulsed it a few times with the sugar before and after sifting everything. There was definitely some small oily, kind of playdough pieces I sifted out after processing the mixture.
But wondering if something else may be contributing? I really don’t think it was my meringue.. she was glossy and smooth and those peaks held up no matter which way you held them. I did end up adding a bit more while macronaging my batter bc 20 minutes in it was still way too thick hardly would run off the spatula 🙁
I also could touch the macarons without transfer onto my finger before I put them in the over. No food coloring in this batch! Let me know y’all’s wisdom…
by Far_Masterpiece124
3 Comments
Try the recipe without pulsing. Brands do tend to have differing grease levels, but processing isn’t really necessary. Just sift it all to weigh it. It’s a little safer this way.
i already posted this but this happened to me and i had the same problem of it staying thick during macaronage, but check the ingredients of ur almond flour! but i clearly have not made good macarons so take this w a grain of salt
I use Aldi almond flour. I have pulsed and not pulsed the flour both with good results. I don’t pulse anymore given I get just as good results without the added step so why bother.
What do you mean when you say “I did end up adding a bit more while macronaging my batter…”? Adding more of what?