This time I used the Swiss method: ~100g egg whites, 1/4 cup granulated sugar mixed with 4g powdered egg whites, 100g almond flour and 180g powdered sugar (this ratio has resulted in good macs in the past), 1/4 tsp of cream of tartar and a pinch or two of salt. Baked at 320F (but couldn’t monitor actual temp because the probe fell, so probably higher) for 19-20 minutes. Got full shells BUT rock hard.
I’m determined to try again, just at a controlled lower temp, 300F? Less time? I’m using an electric oven (not convection).
Any advice welcomed. Filled them anyway just to see what they’ll feel like once matured.
by jedWanderMouse
1 Comment
Do you heat up the cream of tartar as well or only when it comes to whipping the meringue?