Very happy that I’m getting better and better!
My only problem every time is that it’s always hallow 🙁 !
I made sure I gently hit the pan against my counter to pop up the air bubbles. I’m guessing it’s either my meringue or macaronage or even both!
Should I invest in egg white powder or cream of tartar? Is it worth it? Which one do you recommend more? I’m not trying to spend a lot of money, but if that what it’s takes to get it full shells…
I included pictures of everything, please lmk what you think!!
I also figured out my oven and temperature! I also made sure they were completely dry before putting them in the oven. Thanks for the help!
by Top-Poet-2243
2 Comments
Cream of tartar is dirt cheap and mine has lasted years, I think it’s worth it. Meringue powder however is quite expensive and unless you really plan to use it (royal frosting for instance) save your money
99% of people aren’t going to care or frankly notice if they’re hollow! Make sure they’re resting until a skin forms; can you run a finger over them gently with ease? And also you may be slightly over whipping your meringue or macaronage leading to the slightly ruffled feet and hollows
But that is honestly a tiny nitpick and I think they look swell! If you’re interested in doing this a lot I do recommend the silicon mats, I find they help with uniformity and baking
Good job!
I have recently started adding about 5g of egg white powder to my meringue and have had the best and most consistent results I’ve ever had. I bought a 100g tub for $10 so it will last a while. Also agree cream or tartar is worth it and that’s even cheaper