i changed part of the almond flour to poppyseed. it was 40g poppyseed to 22,5g almond flour (half batch of macs). was it too much of the poppyseed? italian meringue was the same amount, but the batter was waaay too runny, i couldn’t pipe it well. also after baking it is incredibly fragile.
how much of poppy (or peanut, any other nuts) should i add to my original recipe? 🤓
by cantina_cupcake
2 Comments
I’m not an expert by any means, but part of what flour does is bind things. If you remove some, it will be harder to make all your ingredients stick together and hold structure once it’s baked. My best suggestion would be to either sprinkle some on top before baking, or try adding it to your filling rather than your shells.
Poppy seed isn’t a replacement for flour.