Please help me troubleshoot!
I've been getting consistent macarons since using the 'Michelle's Macarons' recipe (below).
However, I recently upgraded my food processor which saves me about 40 minutes each batch. But even when pulsed 2-3 times, grinds the almond flour so fine that all the almond flour is sifted through.
Her recipe, however, includes extra almond flour and a significant amount which is not sifted through is tossed out.
She says this amount is 'anywhere from a teaspoon to a couple tablespoons' but I don't feel this is accurate enough. And even though I've been tossing out a similar portion every time, I've still been getting poor results.
In your experience, roughly how much extra almond flour (& powdered sugar) is included in the recipe, so i can remove this amount:
Ingredients-
138 grams finely ground almond flour (blanched)
125 grams powdered sugar
105 grams egg whites (from about 3-4 eggs)
105 grams granulated sugar
pinch of cream of tartar
My macarons now are difficult to pipe, the texture of the mixture is lava consistency but very very thick, the circles when piped are higher and thicker with more batter in each one, the macarons taste okay/ nice but are visibly denser with more visible texture and less aesthetically pleasing.
I've included some pictures. The white macarons are an example of before, coloured are the recent less successful macarons.
Thank you!
by strathmoresketch
Dining and Cooking