I am currently practicing making macs – my brother’s wedding ceremony is in ten days and I’m planning on surprising him since they are one of his fave desserts.
This is my fourth batch and these are vanilla cookies filled with raspberry jam.
I used my food processor to blend the almond flour and powdered sugar. Is there anything else I can try to get smoother tops? Also, how do I fix the divots from popped bubbles?
Thanks so much!
by Only_Conflict9060
1 Comment
Try a different brand of almond flour, also run it through a sieve before processing, to get bigger chunks out of there.
I lightly massage my batter in the bag to help with bubbles before even piping them. Careful with this though, don’t want to massage so much the batter becomes overmixed and too loose.
Use a scribe tool to pop and close surface bubbles, do it before you set the shells out to rest. Poke the bubble, swirl the crater around a little, and it should close up on its own.
I also think that once the batter and tops are baking smoother, the holes/craters will be less noticable.
Also, they DO look great. We are our worst critics!