(I know this is a mac sub, but filling surely counts?) 6th attempt at Italian meringue and this time it tastes fluffy but is as thick and sturdy as room temp butter, very hard to pipe. What might I have done wrong?
Syrup heated to 240, added room temp butter after it was completely cooled, recipe said I could whip for 10mins (mine never looked curdled like the recipe warned), but it seemed to just be getting thicker and thicker so I stopped at 7mins.
by Productivitytzar
1 Comment
Probably needs more liquid to thin it a tad with milk. I’m more concern there’s not enough moisture for the macaron shells to absorb.