I am making French Macarons for Thanksgiving. All my macarons that I made with almond flour are just perfect (yeah!) but I tried using pistashio flour and I am having some trouble so a little help would be greatly appreciated.
The batter seems fine - they "skin" nicely and get feet but they are coming out very thin. I read somewhere that you can add a pinch of meringue powder to help dry the batter but I thought I would ask the bakers here first. Any helpful hints would be great!
Thanks so much,