I’m So bad at this part, it’s hard to tell because it kinda flows but it sometimes breaks off, but if I do it too much it’ll flow too fast and I’ll overmix it, is this around the right consistency?
Please ignore law and order in the background 🤣🤣
by Fit-Machine6618
6 Comments
It’s hard to tell but to me it almost looks like the batter is too flat, if that makes sense. Almost like you stirred it instead of folding causing the fluffiness of the meringue to dissipate. So, if anything, I’d say it’s over-mixed just a tad.
I would like to see if the batter “folds back into itself” after 10 seconds after ribboning. Need a longer video.
But from what I see, it’s slightly undermixed.
u need to see if the edges of the ribbons sink back into the rest of the batter …in at most 30 sec. if you dont, you will get nipples because it wont sink back into the rest of the shells. your video too short to see if ot does this
Definitely going to be an unpopular opinion, but this would be very over-mixed for me personally.
I would say this is slightly undermixed. Give it a few more folds. Maybe 60 more seconds.
People are having mixed opinions because we don’t know how it started out. You might not have a stable meringue beforehand. Let us know if it baked well!
If my batter acts like that, it’s overmixed. I like for the batter to flow/ fall slowly. If it’s coming out that fast, it’s bake batter territory IMO