I keep getting wavy veiny like shells, and semi hollows- any tips? Using the Swiss method, 1:1:1.3 dried egg whites: almond flour: powdered sugar.
by jedWanderMouse
2 Comments
Macaboobakes
Dont use dried egg whites. Use egg whites from fresh eggs! Dried egg whites among other problems throws off the hydration of your batter. The macarons are also underbaked :O hope this helps
McTired2048
u might also want to try drying out your almond flour in the oven? it can cause oil spots on the tops of your finished shells. basically u layer some parchment paper and almond flour on a baking sheet with paper towels, then top with another baking sheet on top. u bake the flour at a low temperature and stir the flour in increments and let cool. the paper towel absorbs excess oils in the flour that mess with the ur macaronage!
2 Comments
Dont use dried egg whites. Use egg whites from fresh eggs! Dried egg whites among other problems throws off the hydration of your batter. The macarons are also underbaked :O hope this helps
u might also want to try drying out your almond flour in the oven? it can cause oil spots on the tops of your finished shells. basically u layer some parchment paper and almond flour on a baking sheet with paper towels, then top with another baking sheet on top. u bake the flour at a low temperature and stir the flour in increments and let cool. the paper towel absorbs excess oils in the flour that mess with the ur macaronage!