So I used the French meringue base (1:1:1.2:1.2) twice before and my macs turned out okay. The shape and everything was perfect but they were kinda dry.
I used Swiss meringue this time (1:1:1:1) and they turned out pretty great! I was very worried about dividing the batch into 3 for different colors but they came out pretty full and moist.
I did a whipped chocolate ganache with a homemade strawberry jelly center
They were even better after a night in the fridge.
by heydianahey
Dining and Cooking