Can’t help you without way more info such as recipe etc.
GudiBeeGud
Hmmm. Really not sure, but the visible bubbles and lack of shape/rise looks like the egg white-sugar bonds broke down to me. That can happen at a couple places though-the whipping of the meringue and the macronage. I would just try again making sure not to over whip your egg whites (if they start to look chunky you’ve gone too far). Even slightly under whipping is better than over whipping because you end up knocking out a lot of air during macronage, but you can’t bring back sugar bonds that have been stretched too far. Then, for getting macronage ribbon stage right, you just gotta watch videos till you know what you’re looking for
ranieve
This happened to me ! For me my issue was the meringue was not fluffy it was a bit more watery / runny than fluff. Maybe that’s what happened to you?
pplumbot
Next time you try to make it, take pictures of the different stages of your baking process. Meringue, macronage, piping, then baking. It would be easier to see where you messed up. It may have something to do with the meringue stage.
4 Comments
Can’t help you without way more info such as recipe etc.
Hmmm. Really not sure, but the visible bubbles and lack of shape/rise looks like the egg white-sugar bonds broke down to me. That can happen at a couple places though-the whipping of the meringue and the macronage. I would just try again making sure not to over whip your egg whites (if they start to look chunky you’ve gone too far). Even slightly under whipping is better than over whipping because you end up knocking out a lot of air during macronage, but you can’t bring back sugar bonds that have been stretched too far. Then, for getting macronage ribbon stage right, you just gotta watch videos till you know what you’re looking for
This happened to me ! For me my issue was the meringue was not fluffy it was a bit more watery / runny than fluff. Maybe that’s what happened to you?
Next time you try to make it, take pictures of the different stages of your baking process. Meringue, macronage, piping, then baking. It would be easier to see where you messed up. It may have something to do with the meringue stage.