1. The technique of allowing the shells to sit for about 40 minutes after piping but before baking has greatly improved my "peak" problem and allowed them to settle. Also, it's improved my "gut spilling" problem. Banging the sheet pan against the counter a few times also helps.
2. The addition of a teeny tiny bit of xanthan gum (or guar gum) just before the versawhip/syrup mixture achieves stiff peaks gives them a tiny bit more structure. xanthan gum also adds a flavor I don't love so a really tiny amount - less than a 1/4 tsp should do the trick (if you can measure an 1/8 or half of a 1/4 do that.). BUT I hate this stuff and it did make my mix just a bit too stiff in my opinion. It could be that just the smallest pinch helps, but I'm not sure.
3.
I've also switched to adding the almond/powdered sugar mixture INTO the fluff mixture in small bits and using the technique in this video as suggested by another awesome site. This doesn't really seem to make a differnce, in the end. Just avoid overmixing (or undermixing?) and that's that.
See my
ORIGINAL POST on vegan macaron success.
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