Why is it so gritty ? The almond , sugar mix is sticking to the side of the bowl , is it because its metal ?
I did the “macronage” really slow half a cup at a time till integrated then repeat .
If someone has a video that is 100% please share , i tried 3 times and failed .
by nohobo666
5 Comments
To me it kind of looks like theres too many dry ingredients vs egg whites. Do you mind sharing the recipe you used?
Oh lord, measurements are way off
which method did you use? look at jacksonsjob traditional macaron video on YouTube. she shows the entire process
What are your ratios? I do 105g almond flour, 105g powdered sugar, 95g egg whites, 95g granulated sugar.
Wrong ratios or I also had somerhing similar happen when the almond flour released too much fats. The more I macaronaged, the denser it got.