When I make almond tuilles why do mine always turn out gluggy and thick?!
When I make almond tuilles why do mine always turn out gluggy and thick?
I've tried all the obvious things, like less ground almonds, thinner mix and longer slower cooking, any suggestions gratefully recieved
Answers:
This could be an altitude problem, an oven temp not being right, or an order of mixing issue. Things like this frustrate the stuffing out of me! Best advice is to find a few other recipes and compare them. You may pick up on something new.
Source(s):
Professional baker
What is gluggy? Like pasty? Maybe you've overmixed??
sift your sugar...use confectioner's sugar if you are not already.
mix in sugar slowly so that you avoid lumps...
A simple guess would be the fact that you are using ground almonds, but I'd have to actually know what you're doing to be sure.