How can I fix the macaroon batter? (for when I make it next time)
I followed this recipe here:
I weighed out everything to match the recipe to the gram.
The main difference is my batter is thicker than on the link, and its not coming off the spatula in a smooth ribbon. (I used a purple food coloring gel).
Here is when the came out of the oven ( a bit of a piping problem, but even the good ones aren't smooth and have bumps and peaks):
This is the finished product using the best of the shells.
Since you can't really add water to the merange, should I add in water when I mix the almond meal, powered sugar and 82g of egg whites? If so any idea how much?
Any other ways to improve the consistancy of the batter.