ADVICE NEEDED: If you zoom into the center, you can see dark spots that appeared when they were cooling off, any way to avoid this?
Also, any tips on getting a stiffer batter? I followed the Preppy Kitchen recipe on youtube and it was almost soup when I piped it out.
Literally ANY advice/tips help and are appreciated!! THANK YOU 🩷🌈
by ottipi
1 Comment
Oo, what flavors do you have going on??
My biggest recommendation is to avoid piping the buttercream on the top. They looks FABULOUS. But the butter cream will soften the top and kinda mess up the texture.
Pink and red dyes tend to be a little splotchy and I think powdered ones work the best, but your mileage my vary.
The batter thickness should be rather consistent, it’s that that makes them work. Regardless of the recipe, the batter should fall like ribbons and resettle into the bowl. Most people say “like lava,” but I have never personally stirred lava, lol. I can’t remember which kind of meringue PK does, but Italian or Swiss tend to be more stable, so gives you more wiggle room during macaronage. Because of the lack of feet, it looks like you may have just over whipped them a bit.
Regardless, great first go!