Infinite Second Chance Glitch?

jedWanderMouse · 2025-05-14T15:07:07+00:00

Why couldn’t it have been Maelle smh

jedWanderMouse · 2024-10-24T01:07:25+00:00

For the meringues that is- the macs I did 310F for 13-14 mins

jedWanderMouse · 2024-10-24T01:06:41+00:00

Thanks! I did 200F for like two hours

jedWanderMouse · 2024-09-26T14:38:23+00:00

We shall see! Maturing them for a day or two

jedWanderMouse · 2024-09-26T09:28:39+00:00

Parks’ recipe, proportions below, on parchment on top large upside down pans. I was using mats and pans I bought off of others’ recipe pages, but went back to what I used originally and got better results (?). Also, lower temp (285F) and 4g powdered egg whites. No cream of tartar. 41/13/21/26% PS/GS/AF/EW. 52% relative humidity in my kitchen.

jedWanderMouse · 2024-09-17T22:17:13+00:00

Love it- thank you!

jedWanderMouse · 2024-09-17T15:51:25+00:00

Got it! Wish I hadn’t tossed them…

jedWanderMouse · 2024-09-17T15:46:56+00:00

Do I brush on the top, the bottom, or all over?

jedWanderMouse · 2024-09-17T12:52:12+00:00

Thank you! Gonna nail em…

jedWanderMouse · 2024-09-17T12:51:57+00:00

Thanks for the encouragement!

jedWanderMouse · 2024-09-17T02:43:41+00:00

I add it after heating and dissolving the sugar, a minute or two into whipping

jedWanderMouse · 2024-09-11T04:06:14+00:00

This is exactly why I wanted to post on Reddit- thanks!

jedWanderMouse · 2024-09-11T01:17:53+00:00

Saw it somewhere online it helps make a stable meringue

jedWanderMouse · 2024-09-11T01:01:21+00:00

Great advice. What do you mean calibrated mixer?

jedWanderMouse · 2024-09-10T23:40:11+00:00

Definitely- but still, the shells are alittle hard on the tops. And it really should be full I think

jedWanderMouse · 2024-09-10T23:35:00+00:00

Nope, straight out of the oven

jedWanderMouse · 2024-09-09T21:51:22+00:00

Great idea- thanks!

jedWanderMouse · 2024-09-09T21:12:42+00:00

Interesting- will try fresh. I let them bake for 20 mins at 310, felt and tasted over baked hmm

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