So this was our 8th attempt, we think we got things dialed in about 87%… But these cookies are almost rock hard!! They didn't seem this hard when we made them. We filled them the next day after we baked them, and they seem even harder the next day after letting them "mature" in the fridge.
Are you supposed to fill them immediately after you bake them? Has anyone else had to deal with their cookies getting really dried out/hard after baking?
That's a white chocolate pistachio ganache if anyone was curious. 😅
by decoruscreta
4 Comments
What temp did you bake them at and for how long ?
You can let it mature longer. Some people let it mature 48 hours. I’ve noticed w/ ganache it takes a little longer because it’s not as moist as buttercream. But to answer your first question, you can fill them immediately. I’ve filled them after a few days as well. It’s normal for them to feel hard, but let them mature longer. Then when you’re ready to eat, let them come to room temp. Give them at least 30 minutes on the counter.
I’m confused, why are they rock hard? Do you mean mostly crispy and a bit chewy? Usually as you say, they become more chewy as they mature.
But even without maturing they should be quite delicate and light in texture, with some crispiness and chewiness.
If it’s this, could there be something off about the ratio of dry ingredients to meringue?
I’ve never let mine mature in the fridge. In my experience putting baked goods in the fridge dries them out. I just double wrap the whole pan and let it set on the counter over night and never had any issues.