The first picture is the batter after resting about 30 minutes, second is them doming in the oven, and third is after I take them out. What am I doing wrong 😠I baked a batch at 300F, at 280F, and now 240F. I don’t know what’s happening
by krisppyyy
3 Comments
What cocoa powder did you use?
This is common with cocoa shells. Try halving the cocoa to 5g. The doming and collapsing usually happens from the oven temp being too low.
This happens to me when my meringue isn’t stiff enough or the oven is too hot.