Feb 19 • Troubleshooting Q & A
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Plz Help🙏.... So 3 batches but 3rd doesn't count since I forgot (adhd) they were in the oven🫤
Both 1 & 2 are full, very happy about that!
Batch 1 has feet (baked @ 320°F) but really grainy (think I poured the syrup in too fast). How is everyone here pouring the syrup inro the meringue without getting a crusty/crystalled sugar rim around the inside of the mixing bowl? So frustrating...
The 2nd batch (@ 310°F, better), no feet and cracked. I think I may have over whipped the batter that time. Still both taste delicious!
I do need help getting my shells nice n smooth with feet. Any help/suggestions would be greatly appreciated! Ty in advance 💐
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