I do the sugar beans Swiss recipe and bake 320 for 13 minutes .
I try to make the batter absorb in 30 seconds.
My meringue bends a little cause I saw that in sugar beans video.
I rested like 40 minutes and it was 53% humidity with ac on. I also added 1.7 grams of egg white powder per 75 g egg white.
by PineappleSure8435
2 Comments
these look great imo, those hollows aren’t noticeable after you fill your macs and let them mature for a day
I’ll be blunt, hollows don’t mean s*** as long you have enough moisture from your filling to bridge the gap.