i mixed my batter different amounts. The less mixed batch came out with nice feet but ugly shells (peaks and not glossy) while the more mixed batch had wonky feet but nice shells. I used the swiss method and put a small (a little too small) amount of matcha in there. Help?
by macaronattempter
2 Comments
You can take a tooth pick after slammadamma ding donging the baking trays and manually remove bubbles and lumps to try and smooth the shells. For the glossy look I don’t have as many tips, but I will say a bit of decorating- whether that be fun piping of the filling, some sprinkles, or some drizzle can really elevate the look of the shells
Typically I get ugly shells with certain brands of almond flour. Even if I do every a step the same. Going with a super fine grind can change everything. I love blue diamond almond flour.