I have been experimenting with the different ways to make meringue. My go to is French, but my shells aren’t as domes as I’d like. With French I get and flatter shell and beautiful feet. I did two batches using Swiss method (recipe also had powdered egg whites which I don’t normally use) and I had gorgeous domes but tiny feet.
Are these typical features of each meringue style ? Any tips for nice feet and domed tops? Is there one that is more visually appealing than the other ? Both are equally delicious and full so it’s just looks I’m focused on right now.
Green is French, purple is Swiss.
by Jhami0328