Hello! Just made this batch today. They’re the best I’ve made so far but one thing I’ve noticed is that they are a little hollow/fragile. Ive noticed this with other recipes I’ve tried too. These ones were less fragile, but still a tiny bit hollow. The tops were also not very smooth. Should I have mixed a little more? I also read that one reason I have fragile/hollow shells could be because my oven is at too low of a temperature. Should I try to bake at a higher temp for less time?
Recipe used: swiss meringue method
67g egg white, granulated sugar, powdered sugar, almond flour + pinch of salt, baked 300F 15 minutes.
by pandaexpress205