Why does my macaron look like this? Could it be my almond flour was not fine enough?
Here's the recipe I used: one egg white quarter cup of granulated sugar, half cup of almond flour and 1/3 cup of powdered sugar and a little bit of tartar acid
by EldritchPenguin123
1 Comment
KnitBakeNapRepeat
It’s best to use measurements by weight rather than by volume. The weight of your powdered sugar and almond flour should be about the same, and the weight of your egg white and granulated sugar should also be the same as one another. I’d say finding another record and trying again by weight will serve you better than trying to troubleshoot these.
1 Comment
It’s best to use measurements by weight rather than by volume. The weight of your powdered sugar and almond flour should be about the same, and the weight of your egg white and granulated sugar should also be the same as one another. I’d say finding another record and trying again by weight will serve you better than trying to troubleshoot these.