Need some advice! Batches below, good batches at the end however tiny bit of air pocket/hollow at the top! I used aquafaba that I didn’t reduce. Any advice from vegan macarons makers to get full shells prior to maturation?
by Ordinary_Pen2918
2 Comments
Merkitty1213
The last two look amazing! Normally when they’re hollow I’d say to try a slightly higher temperature but that doesn’t seem like the case here. Have you dried reducing the aquafaba? It’s possible to age the aquafaba in the fridge like you would egg whites to get rid of some extra moisture. (Just a thought I haven’t tried it myself)
Merkitty1213
The last two look amazing! Normally when they’re hollow I’d say to try a slightly higher temperature but that doesn’t seem like the case here. Have you dried reducing the aquafaba? It’s possible to age the aquafaba in the fridge like you would egg whites to get rid of some extra moisture. (Just a thought I haven’t tried it myself)
2 Comments
The last two look amazing! Normally when they’re hollow I’d say to try a slightly higher temperature but that doesn’t seem like the case here.
Have you dried reducing the aquafaba? It’s possible to age the aquafaba in the fridge like you would egg whites to get rid of some extra moisture. (Just a thought I haven’t tried it myself)
The last two look amazing! Normally when they’re hollow I’d say to try a slightly higher temperature but that doesn’t seem like the case here.
Have you dried reducing the aquafaba? It’s possible to age the aquafaba in the fridge like you would egg whites to get rid of some extra moisture. (Just a thought I haven’t tried it myself)