Ive been macaronaging this stupid batter for like half an hour and it wont thin. I have no more eggs (long story) and the meringue was 100% not overmixed because the last time I tried them the meringue was definitely undermixed and this still happened. I dont understand
by Mindless-Prompt-3505
2 Comments
Too much almond flour from what it looks like. Depending on the meringue, it can only incorporate so much before it’s completely deflates and you have a egg-sugar-almomd paste.
How much water did you use for sugar water?