1st picture are some without the spots. 2nd picture shows the discoloration. Made two double batches today and the 2nd and last tray of each did this. by RepublicCute7683 3 Comments awexm 2 weeks ago Are they easy to poke through on the top? Sometimes mine show discoloration if they’re overmacaronaged and they have soft tops after baking. rainbowmallows 2 weeks ago It seems like it’s over macaronage, the feet look small and curly. But sometimes this also happens when I have oily almond flour. slightly-convenient 2 weeks ago My guess is the meringue just becomes less stable for the second tray and you can see the almond flour texture more.
awexm 2 weeks ago Are they easy to poke through on the top? Sometimes mine show discoloration if they’re overmacaronaged and they have soft tops after baking.
rainbowmallows 2 weeks ago It seems like it’s over macaronage, the feet look small and curly. But sometimes this also happens when I have oily almond flour.
slightly-convenient 2 weeks ago My guess is the meringue just becomes less stable for the second tray and you can see the almond flour texture more.
3 Comments
Are they easy to poke through on the top? Sometimes mine show discoloration if they’re overmacaronaged and they have soft tops after baking.
It seems like it’s over macaronage, the feet look small and curly. But sometimes this also happens when I have oily almond flour.
My guess is the meringue just becomes less stable for the second tray and you can see the almond flour texture more.