Could anyone tell me what might be my issue? I had such a good streak of great macarons but lately nothing has been going right. I’ve been using the Costco brand of almond flour for all the batches in the pictures below. They taste good but the look terrible.
Recipe I’ve been using:
#g of fresh egg whites = #g of granulated sugar
Almond flour and powdered sugar is #g of egg x 1.2
by orange_bunni
5 Comments
Costco almond flour is not fine enough for me.
I use blue diamond, did you sift it? Looks little undermixed as well
Bumpy shells usually happen when the batter is either undermixed, overmixed, or the almond flour isn’t fine enough, so even though your macarons taste good, the texture and consistency of the flour could be causing the rough tops, and sifting the almond flour and powdered sugar carefully and adjusting your macaronage to a smooth, lava-like flow should help get those smooth shells back.
You could try running the almond flour through a food processor to get it a bit finer. And sift it thoroughly twice maybe.
You have to blitz your store bot powder in a food processor; THEN sift it with your powdered sugar. Macs are truly such a pain.