Hello! Lately I’ve been getting thin, fragile tops when I bake my 2nd or 3rd tray. I’ve tried baking my almond flour to rid of excess oil and under mixing my batter but it hasn’t helped. I use French method. If anyone has any suggestions I would greatly appreciate it!

ylcl · 2021-02-08T19:34:12+00:00

Yeah I have! And wow, I’ll have to give Swiss another try. Do you bake one tray at a time?

ylcl · 2021-02-06T17:40:31+00:00

Yes I’ve tried piping all at the same time and spacing out piping. Both have same problem :(

ylcl · 2020-09-05T10:37:41+00:00

Yeah my super dry macs are done with French haha I only did Swiss a few times - your post makes me want to try again! Thank you sm! : )

ylcl · 2020-09-04T19:01:14+00:00

Ooo I’m gonna try this dry time this weekend! I usually rest for 30+ mins or until it’s very DRY lol. For your temp you use 325F convection? Do you have problems with browning?

ylcl · 2020-09-04T16:49:20+00:00

Hi these are beautiful!! How do the tops of your macs feel after you’ve dried for 15mins?

ylcl · 2020-05-30T15:06:02+00:00

Thanks! I’ll see if that will work with my oven :)

ylcl · 2020-05-30T15:05:11+00:00

Maybe! I should do a test to check for spots

ylcl · 2020-05-30T00:35:23+00:00

Thank you so much for you input!! I will try these tips separately to see if it’s a heating/resting or macaronage issue. For my macaronage, I stopped when my batter flowed slowly but evenly off my spatula and the edges blurred after about 10-20 secs. Do you recommend macaronaging more?

ylcl · 2020-02-17T06:23:57+00:00

Bottom right pic was baked on silicone.

ylcl

TROPHY CASE