Im making Amaretti biscuits for my mum's restaurant, I've followed the recipe carefully
and although they are delicious they look awful as they keep melting in the oven.
I have experimented and made them at different consistencies to see if this would
make any difference but so far it hasn't.
They are made using bitter apricot kernals, almonds, hazelnuts, sugar and egg whites
once mixed together and piped onto baking trays they need to be left to dry for 12 hrs
before baking.
Is there anyone who can help me, as after all the time and effort spent let alone the expense I am nowhere nearer to cracking this recipe
and although they are delicious they look awful as they keep melting in the oven.
I have experimented and made them at different consistencies to see if this would
make any difference but so far it hasn't.
They are made using bitter apricot kernals, almonds, hazelnuts, sugar and egg whites
once mixed together and piped onto baking trays they need to be left to dry for 12 hrs
before baking.
Is there anyone who can help me, as after all the time and effort spent let alone the expense I am nowhere nearer to cracking this recipe
