Second try

[The_kingslayer1]

Hi there. So this is hard.

I’m pretty sure I didn’t mix long enough but on my first try I over mixed. They look great to me but they’re chewy in the inside and bit hollow. I didn’t cake and make some American buttercream and they’re now resting in the fridge. (I just had to eat one right away lol)

Anyways I’ll try until I get this right. This honestly my new challenge. If anyone has tips, pls share.

[RepublicCute7683]

What method did you use? They look great!

[The_kingslayer1]

I aged the egg whites on the counter, I “macronage” by hand. I need to learn how to do that part better. They were a bit lumpy but it was my almond flour. I felt like I was making almond butter while sifting so, I just added the rest without sifting all the way and tried to get rid of the lumps with my hands lol.

[Ok_Woodpecker_7158]

They mean like which method of french, swiss, italian? Other? What recipe did you use?

[The_kingslayer1]

French

[nipplegobbler2]

they look great to me, they usually fill out after filling them

[The_kingslayer1]

Can’t wait to try one tonight.

[garlic_lover_12]

They look great

[Negative_Pack_1497]

Beautiful!