I finally have managed to get almost entirely full shells. But now I’ve gone from having nice feet to practically no feet at all 😩 I know “the shorter the feet the fuller the shell” but these seem practically nonexistent. The feet look just fine in the oven up to about 3/4 of the way through and then they just disappear. Thoughts? Im using the French method 140g almond flour 115g powdered sugar 100g caster sugar and 5g egg white powder. Baking at 320° for 14 minutes.
by Dry-Bumblebee-8609
4 Comments
Also 100g egg whites since I somehow forgot to mention that part 😅
These are such cute feet. I would not be upset.
Exact same happened to me today with Italian method! Looked big in the oven, now teeeeny tiny! I’m hoping for full shells. Just commiserating with you, no advice unfortunately
This looks normal for French method to me