I’ve made this recipe tons of times. I weighed and measured all ingredients per usual but the texture is lumpy and off.
I’ve attempted 3 separate batches today with no luck. All of my ingredients were newly purchased.
Any idea what could be causing this?
by 1novascotian
9 Comments
To add:
I used superfine almond flour from Costco and sifted it before mixing in the icing sugar.
I assume if you’re in the macaronage stage that the merengue was fine? All the ingredients are newly-purchased, but are they the same brand as usual? If all the variables are all the same, and you did multiple batches (ruling out a stray bit of egg yolk or something), then I wonder if there’s a new factor in an ingredient like an unusual anti-caking agent in the almond meal that’s throwing off the chemistry.
Same egg?
Hmm well I’m just gonna throw this out there.. almond flour needs to be dried in oven because it’s too oily. Costco almond flour is good, but you never know! Perhaps this batch sat in hot conditions too long? Or did you mistakenly get extra fat into the batter somehow? If you don’t wipe everything down thoroughly with distilled white vinegar and allow it to be bone dry before using then you could have issues.
Your macaronage might have negatively responded to the current misalignment of the planets, or perhaps its’ Venus sign is in retrograde. Did you try words of affirmation and manifesting a successful batch? You can also try using sage to purify your kitchen before you begin.
This could be completely unrelated, but looks like you might have used matcha and I just watched a recent episode of master chef (duos) where someone used matcha in their macarons and it had a similar texture. Not sure if it’s a matcha thing or not but thought I’d throw this out there just in case it helps narrow down the issue. Maybe there’s a certain way matcha needs to be incorporated or something?
Your batter looks like it’s too dry. This happens to me when I used egg white powder. What happens if you use fresh eggs instead of drying the whites ahead of time?
I’ve had this happen a few Times…I’m pretty sure it’s oily almond flour. When it has happened, I’ve made the next batch with my backup almond flour and no problem. It seems to happen when I am toward the end of the bag.
I have that issue pretty much every time doing the French method and doing macronage by hand. I started doing Swiss method and doing macaronage with the kitchen aid and I no longer have that issue.