Heidi on Nostr: We're getting closer. I attempted a swiss meringue to start this time. I pulsed the ...

We're getting closer. I attempted a swiss meringue to start this time. I pulsed the almond flour in a #food processor, which last time I did not do. (Last time I tried using a nutrabullet first which released the almond oils so I couldn't sift the ingredients. Threw that out, then just threw in the almond flour in. See the photo in the previous post. That's what I got. Grainy.) This time I pulsed, sifted 3x. They still look grainer than I'd like. I did not add vanilla like last time.