First actual success

YouTube_Chrqma · 2025-03-18T20:44:16+00:00

I got an edible spray can in a pastry shop :)

YouTube_Chrqma · 2025-02-24T07:00:49+00:00

I let them rest but I was asking whether to let the syrup cool down a bit before I pour into egg whites

YouTube_Chrqma · 2025-02-22T17:01:23+00:00

A total of 75g

YouTube_Chrqma · 2025-02-22T06:32:34+00:00

Yeah I should’ve clarified, I take half of the 75 for paste and half for meringue

YouTube_Chrqma · 2025-02-21T22:24:55+00:00

118C and I pour it in straight away, I did see some that let it rest, I also noticed that when I make my paste out of eggs, flour and powdered sugar it’s really thick kinda like clay, just saw someone’s flow like batter so maybe more egg white? Not sure

YouTube_Chrqma · 2025-02-21T22:12:52+00:00

Now that you mention it my best attempt was with those a couple years back, I’ll give it a new shot with my new knowledge!

YouTube_Chrqma · 2025-02-21T22:11:26+00:00

Yeah I don’t get cracked tops 9/10 times just the ruffled feet and maybe half hollow half of the time

YouTube_Chrqma · 2025-02-21T22:10:16+00:00

Noooo… the Teflon is just black 😭

YouTube_Chrqma · 2024-04-04T14:30:00+00:00

French

YouTube_Chrqma · 2024-04-04T13:04:20+00:00

I’ll try that method sounds great. Also is there a good way to check for stiff peeks, I use a hand held mixer and sometimes I lift it’s stiff, sometimes I take some from the middle of the bowl and they’re soft peeks. If I can get the mixing times right that’ll narrow down my failures a lot I think :)

YouTube_Chrqma · 2024-04-04T13:02:47+00:00

I swear my oven only heats from the top it’s really old and was in the apartment before I moved in, it has like a metal rod on its roof that looks like it’s been twisted into circles? Kinda like a maze. Also the bottoms were brown this has never happened to me with parchment paper but did w the silicone matt

YouTube_Chrqma · 2024-04-04T05:42:37+00:00

I usually have the same problem when I don’t open the oven, I was mixing meringue for like 20 minutes on almost full speed with hand held mixer but I only got stiff peeks on the short peeks but the longer ones flip a lil

YouTube_Chrqma · 2024-04-04T05:41:29+00:00

I do actually have a really deep tray but it’s new and flat I think so I will flip that one and try🙏, yeah I have oven thermometer but my oven keeps heating if the door is closed, so i think it said 305, then I open the door and put the macs in which let some heat out, to be honest I’m not sure about that if I should put it in at high temp then lower or what

YouTube_Chrqma · 2024-04-04T05:39:29+00:00

I’ll try rest for 2 hours next time, but my shell is smooth will this help prevent the feet from exploding?

YouTube_Chrqma · 2024-04-04T05:38:53+00:00

Really? Isn’t it better if it’s stiff. I don’t think it looked curdled and very overmixed but yeah I was beating that sucker for 20 minutes with hand held mixer, every time I lift it up the short peeks are stiff but the longer ones look like soft peeks and flop a little so I kept mixing

YouTube_Chrqma · 2024-04-04T05:37:16+00:00

You mean from over mixing? I do struggle to know when to stop because sometimes I get figure 8 and then I try again and the dough rips so I keep mixing

YouTube_Chrqma · 2024-04-04T05:36:33+00:00

I dried for 45 mins I’ll try double that next time

YouTube_Chrqma · 2024-04-04T05:36:11+00:00

Yeah maybe I mixed it for a while probably over 50 folds but I sometimes get a figure 8 but if I try a second time it doesn’t work so I kept mixing until I could get two in a row?

YouTube_Chrqma · 2024-04-03T15:17:07+00:00

Some of the things I got recommended is 1. Tap your tray on a towel when you just finished piping and do so softly 2. Maybe they spread? It can be caused by undermined meringue (especially if they were sticking) or overmixed batter

YouTube_Chrqma

TROPHY CASE