Trying Italian meringue style for the first time and quite hilarious results! I’m used to the French style but with middling results, so tried a new method.
Pic of the flat tray was no rest (recipe said no rest). The pic of the deeper tray were rested until a skin formed.
I’ve tried guessing what went wrong:
- They were like this on flat trays so don’t think that’s the issue.
The oven was about 140c but dipped to 120c when I put each tray in.
I had trouble getting a stiff peak so may have overwhipped the meringue.
I was as gentle as could be with macaronage.
I used two thermometers; an old school one that wasn’t quite immersed enough in the liquid and a digital one.
I brought the syrup to about 116c on the digital one but the old school one was about 110c.
by FeistyPeanut99
1 Comment
Meringue is def over whipped 😅. Also, you could’ve macronaged a little more (since the macarons have “nipples” it tells me it was under-mixed) maybe unstable temp too? There’s so many factors!!
Would you mind sending the recipe?