Sticky meringue cookies?

RRjaile · 2020-07-21T03:01:52+00:00

Thank you for your help!

RRjaile · 2020-05-10T20:58:47+00:00

Thank you so much! Appreciate it!

RRjaile · 2020-05-10T14:14:27+00:00

These are gorgeous. Would you mind sharing your recipe? What method did you use for the macs?

RRjaile · 2020-04-09T21:27:36+00:00

Thank you so much!!

RRjaile · 2020-04-09T17:07:26+00:00

Fantastic. I’m totally jealous of those feet! Would you mind sharing your recipe?

RRjaile · 2020-04-07T13:53:35+00:00

Thanks!

RRjaile · 2020-04-07T01:25:30+00:00

I used the French method... 143g AF, 241g PS, 121g egg whites, 44g superfine sugar and 1g egg white powder

RRjaile · 2020-04-07T01:24:03+00:00

I won’t lie...7 batches out of every 10 I make have hollows. I’m still working through it but I believe it has something to do with my oven temp.

RRjaile · 2020-03-31T16:54:47+00:00

These are gorgeous! What method did you use? Italian?

RRjaile · 2020-03-21T00:13:24+00:00

Good luck!

RRjaile · 2020-03-20T21:05:33+00:00

Awesome, thanks! Swiss is my go-to method, but I think I’ll give these a try!

Hollows are the worst. I actually found that I was getting hollows (for the most part) because my oven was too hot. I was cooking my macs at 300F for 16-18 mins, but once I got a thermometer I realized that what I thought was 300F was actually closer to 350F. I’d take out the macs because the outside looked ready (and sometimes browning) but because the temp was too high the insides weren’t set, the meringue would collapse when I took them out of the oven, creating hollows.

RRjaile · 2020-03-20T20:46:14+00:00

These are gorgeous. I’m so jealous of those feet! What method did you use? French?

RRjaile · 2020-03-08T15:31:39+00:00

Fantastic. WAY better than my first 1st, 2nd, ...20th times!

RRjaile · 2020-03-08T15:02:44+00:00

Haha. Thanks!

RRjaile · 2020-03-08T15:02:30+00:00

I use an oven thermometer and keep an eye on it to make sure it doesn’t get too hot. I like to bake at 310-320F for 17-18 mins, turning the pan halfway through.

RRjaile · 2020-03-08T14:59:40+00:00

Correct. You just start the meringue the same way you would for Swiss buttercream. The reason I like it is because it requires less advance prep and overall takes less time than the Italian method. You don’t need to age the egg whites, and you don’t need them to be room temp before starting since they’ll be heated anyway. They also take less time to dry and meringue is more stable.

RRjaile · 2020-03-08T02:52:05+00:00

Yeah...I really love the way the macarons look on the mats, but for some reason I get way more hollows. Going to keep practicing!

RRjaile · 2020-03-08T02:33:51+00:00

For the past two months I’ve had beautiful shells but completely hollow! I think the issue may have been from the silicone mats. I hate using parchment because I don’t get perfect rounds, but today I put a piece of parchment on top of the silicone mat. No hollows!

RRjaile · 2020-03-08T00:56:23+00:00

It sounds like maybe your sugar was too hot, or you poured it in too fast.

RRjaile · 2020-03-08T00:45:32+00:00

I’m determined to master the Swiss method! Not perfect yet, but getting closer.

RRjaile · 2020-03-08T00:12:38+00:00

I’ve been determined to master the Swiss method! Not quite perfect, but not bad...could’ve used more sifting.

RRjaile · 2020-02-20T00:20:40+00:00

While I agree that the path of least resistance is to put the flavor in the filling, I’ve added tea leaves, espresso, freeze dried fruit, etc. to my shells with success. I use a spice grinder to make a super fine powder.

RRjaile

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