Ok so I sift my ingredients multiple times, I even food processor my almond flour to try to make it finer but I always end up with lump tops?
Tips? Tricks? Better finer almond flour brands?
I want beautiful smooth shells for once!
by Solid-Obligation-620
3 Comments
When you made the meringue did you beat the granulated sugar into it?
Another potential reason is that it might be under mixed
When you food processor your almond flour, you may be releasing more oil. What almond flour are you buying that needs processing?
Under macaronaged. Just a couple more turns, should be perfect after that. Just remember, it’s better to be underworked than over. ❤️