What am I doing wrong? I’m thinking I’ve over whipped the meringue maybe? I remember thinking it looked a bit grainy before I piped it and was worried about that but I was able to make a figure 8 in the macronage. It did break off a bit after I got that figure 8 but I didn’t want to over mix my batter and lose all my air.
My recipe was…
140 g almond flour
130 g powdered sugar
90 g cane sugar
100 g egg whites
Pinch of cream of tartar
1 tsp vanilla
Few drops of gel food coloring
Baked at 300 for 14 minutes on a silicone mat
by MyNameIsNotDalton
2 Comments
I found that that always happened to me when I didn’t let them rest long enough, now I just the rest for fifteen minutes and then I dry them in my oven on warm for five before baking
i think they’re overmixed 😅