so uh, this is better than last time in a way, they're definitely more structurally sound, but they also went and cracked lmao
by dont_mind_me_passing
3 Comments
irishman25002
Those look great to me. I’m about to be laid off at the end of the month and would love to eventually have ones like that. Good work!
monpetitcroissanttt
Usually cracked tops means they didn’t dry long enough, so maybe that, but it also looks like your recipe needs tweeking. These look like you have too many egg whites (which will cause them to never dry enough)
tjfromthefuture
I used to get shells like this all the time! I started separating my eggs whites the day before. I put them in glass like Pyrex or something, with press n seal on top. Then poke a few holes in the press n seal and let the egg whites sit in the fridge. This also makes your meringue more stable in my experience
3 Comments
Those look great to me. I’m about to be laid off at the end of the month and would love to eventually have ones like that. Good work!
Usually cracked tops means they didn’t dry long enough, so maybe that, but it also looks like your recipe needs tweeking. These look like you have too many egg whites (which will cause them to never dry enough)
I used to get shells like this all the time! I started separating my eggs whites the day before. I put them in glass like Pyrex or something, with press n seal on top. Then poke a few holes in the press n seal and let the egg whites sit in the fridge. This also makes your meringue more stable in my experience