I’m just starting out and been getting the same consistency in the batter the last 3 times its way too thick and even when i keep macronaging it doesnt thin out. the recipe im using she uses the beat attachment on stir speed until all flour is incorporated ive tried it that way and ive tried by hand folding same result
by MedicalSignature1712
3 Comments
What does your meringue look like before adding almond flour? Do you weight all of your ingredients? Your ratio seems to be off if that’s the consistency you end up with.
It’s hard to tell without exactly knowing which steps you’ve taken.
Make sure you whip your egg whites and sugar to stiff peaks before adding to almond flour and powdered sugar.
I also usually put my almond flour into the over at 100 degrees for ten minutes to get rid of excess moisture.
If you notice the almond flour clumping up too much, maybe try drying it out in the oven beforehand? I’m not exactly sure on the time and the temp, but I’m sure you’d be able to find it online. I’m assuming it’d be better to dry it low and slow, just until you get the consistency you want