6h (edited) • Troubleshooting Q & A
Hard crunchy outside, wet inside
Hi all,
I wonder if someone had this before?
My macarons are almost like a hard meringue on the outside and soft on the inside. When they are cooled down so not when filled and matured.
I have new almond flour but it is not oily. Swiss method btw and baked like I always do.
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Hard crunchy outside, wet inside
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