Current batch before 1 min out of oven and then after 30 min rest. I finally made perfect cookies using salt but I hated that I could taste it so I did everything the same and removed the salt. Why are these poor things collapsing as they cool? I don’t know what else to try! Here is what I learned and adjusted through all of your advice and help.
*Underbake they collapse inside only
*high heat but over baked – very full clearly dry though, dark shells
*Salt worked with my technique and gave me full cookies but they were tough after 2 days. Probably a tad over. Hated taste
*Low long temps also collapse inside and leave me beautiful color, cooked bottoms.
I have changed one thing at a time for example:
*Whip whites to stiff, or bouncy or even birds beak
*Under mixed batter and even slightly over just to make sure 😁
*Whipped whites on speed 4 only and also mixed at 2/4/6
* I do use egg white powder and also now Cream of tarter.
* I have adjusted my powder to 2/3/4g to see if that would help. – no changes in any.
Here’s one question to ponder ? Could 1-2 min over-baking create a hollow too?
I do feel like I need to cook longer than some people that’s why I’m asking.
I always cut one straight out of the oven to assure they are full and cooked and I’m not crazy and then to my disappointment they leave me huge hollows after cooking.
I appreciate all of your feedback and will take any suggestions and you follow my struggles
by MommaBear-RN
Dining and Cooking