My guess is my batter: Firsr i mixed and mixed, but my batter became more and more thicker than before. So I added more meringue to my mix. It flowed better than before, so I went with that. Could that be the reason?
I also preheated my oven to 160ish and then put it on 150°C and baked them for 17 minutes. Until I realized that they were still soft so I let them bake for 5 minutes (or more) more. I just tasted them and they taste kinda eggy, but I could just imagine it. They also developed really small feet.
I alsk let them rest for like 30 or so minutes. I could gently swipe my finger on them, tho they could have maybe rested for a little longer.
by MundaneCandy2351
2 Comments
Ps they are completely full, not hollow!
I have found that when I over whip the meringue the batter will never thin and they will crack like this.