Am I "only" undermixing?
Unfortunately I always have the same issue: hollow shells at the top and sticky bottoms. I tried different recipes, oven temperatures and baking time. Here's my last recipe:
130g almond "flour"
130g powdered sugar
100g egg white
90g sugar
150°C/302°F for 13 min.
I let them dry for about 30 min., they weren't sticky and not shiny anymore
by Zooiie32
1 Comment
Are you whipping the meringue on low to medium low speed ? This can happen when the meringue is mixed on too high of a speed.