sigh second time trying this recipe. They’re a little hallow right? Same batch, some are more hallow than others. Do you think they’re over or under mixed? These are the smoothest tops i’ve had so far. Not sure if I should start playing around with oven temp?
Recipe: swiss merengue method
100g egg whites, granulated sugar, almond flour, powdered sugar, pinch of salt, and a few drops of food coloring
Baked at 300F
by pandaexpress205