A lot of the tops came out with the little lump which I know is from piping (since the ones in the back on the second photo are smoother) I’m more curious about the texture being the way it is and not smooth
by ashboobs
3 Comments
illyanarasputina
Macaronage wasn’t complete.
Kiramaniac
Macronage needed to go just a bit more. The batter should be smoother so after piping it smooths down to a perfect little disk. Yours is still too stiff, so the bumps stayed. You can counteract by banging the pan on the counter(hold about 12” above the counter and drop) but that’s not addressing the real issue. Other things that can contribute to lumpiness is having lumpy almond flour and not sifting the dry ingredients.
I’m sure they taste delicious!
PhutuqKusi
When you’re doing the macaronage, stop when you think you’re close and leave it alone for 15-20 seconds. If it settles completely into itself, it’s done. If it doesn’t, give it a few more folds. Repeat as many times as necessary.
3 Comments
Macaronage wasn’t complete.
Macronage needed to go just a bit more. The batter should be smoother so after piping it smooths down to a perfect little disk. Yours is still too stiff, so the bumps stayed. You can counteract by banging the pan on the counter(hold about 12” above the counter and drop) but that’s not addressing the real issue. Other things that can contribute to lumpiness is having lumpy almond flour and not sifting the dry ingredients.
I’m sure they taste delicious!
When you’re doing the macaronage, stop when you think you’re close and leave it alone for 15-20 seconds. If it settles completely into itself, it’s done. If it doesn’t, give it a few more folds. Repeat as many times as necessary.