They also had ~0.5 cm hollows at the top. They were dry to the touch before cooking, but maybe they still needed to form a thicker skin? I am also roughly 99% sure the batter was semiseverely undermacaronaged. I would really like some input on what to improve for the next batch 🙂
by Physical_Time_4093
3 Comments
Okay I might have overstated the hollows, probably closer to 2-3mm
Could be:
Under macronaged – too much residual air
too much air in the meringue – whipped too high too fast
Oven temp too high – puffed cracked and collapsed
Other issues depending on recipe/type
What recipe? What type of meringue?
It could be down to the type of cocoa powder you used. You need one with a low fat content. If I remember correctly.