Help me fine tune my recipe! (Raspberry Macarons)
Hello! I’ve started getting into macaron baking for the past few months now. This is the recipe I use:
100g egg whites
1/4 teaspoon (1g) cream of tartar
1/2 teaspoon extract
80g superfine sugar
3-4 drops gel food coloring
125g almond flour
125g confectioners’ sugar
This past week, I tried making raspberry macarons for the first time. I used the same recipe, but I added 33g of crushed freeze-dried raspberries, which I added to the almond flour + Confectioner’s sugar mix.
Taste wise, they came out great! Unfortunately, i forgot to fine tune the rest of my ingredients (primarily the egg whites) and they came out pretty dry(and maybe a little gross looking) and didn’t form correctly while baking.
This recipe always works for me, so I know what threw everything off was adding the raspberries.
Anyone able to tell me what I need to add more of and how much to fix this recipe?