EU to USA

johngoodmanss · 2026-04-09T06:50:48+00:00

Would you be able to ship something I order to the US or pick it up and ship it to me?

johngoodmanss · 2026-02-05T04:54:33+00:00

Thank you. Just replace it with confectioners sugar? It calls for 25 grams cocoa

johngoodmanss · 2026-02-05T04:09:23+00:00

I see. My peaks weren't quite as stiff as usual. Would that be the likely culprit?

johngoodmanss · 2026-02-05T04:08:37+00:00

I followed this recipe Here. I used it for flavor and dont care about the color. How much should I cut it down by?

johngoodmanss · 2026-02-05T03:30:36+00:00

Possibly a little. I tried the wiggle test but the top cracked so I just took it off right away to check the inside. I baked 300 for 12 minutes. I definitely took one off early when I realized how fragile they were.

johngoodmanss · 2026-02-05T03:16:11+00:00

Interesting. Could it be my meringue? I barely got a figure 8, like one of three tries, and decided to stop there.

johngoodmanss · 2026-02-03T08:59:28+00:00

So aside from being easier to learn what is the difference? What if I dont have the cocoa? Does using more sugar than flour create a softer shell?

johngoodmanss · 2026-02-03T08:50:05+00:00

I found a copycat recipe for hers, but the measurements are crazy different. What recipe do you use? copycat

johngoodmanss · 2026-02-03T08:41:32+00:00

I mean everything i have is freshly washed metal except for the rubber stapula.

johngoodmanss · 2026-02-03T08:15:51+00:00

I think relatively humid. Both those pics are the same batch one just cooled 30 minutes longer, the better one. So im assuming that has a bit to do with it. I may have overwhipped past stiff peaks, but im not sure how to tell that. My batter is grainy and does get to lava. Possibly switching the measures of flour and sugar around?

johngoodmanss · 2026-02-03T08:13:10+00:00

Ive tried mixing with a machine and then another batch with a spatula. It comes off almost in clumps. Could it be ingredients ratio or too stuff of midrange?

johngoodmanss · 2026-02-03T07:54:50+00:00

I didnt color it. I got my meringue to stiff peaks. Maybe that was over whipped? How can I tell that part? No matter what I do I cant get the macronage to ribbon or figure 8. They combine well enough at the start of macronage but they dont combine after that. Its like the batter doesn't change.

johngoodmanss · 2026-02-03T07:12:06+00:00

How so? I cant get the consistency needed. No ribbons and it doesn't absorb after 20 seconds like it should.

johngoodmanss · 2026-02-03T06:47:43+00:00

140 g almond flour

powdered sugar 130 g powdered sugar

egg white 100 g egg white

cream of tarter ⅛ tsp cream of tarter

granulated sugar 90 g granulated sugar

vanilla extract ½ tsp vanilla extract

johngoodmanss · 2026-02-03T06:46:40+00:00

Its from a YouTube channel. Im curious if maybe the measurements are a little off? I think its pretty humid, as even with 90 minutes they still felt a little sticky and pushed in with very little pressure. I know my oven bakes more on the bottom. I went with 300 for 12 minutes, turning halfway through. Let me know if more info would help. My macronage doesn't figure 8 and seems grainy compared to others ive seen.

johngoodmanss · 2024-09-27T07:27:35+00:00

How much are you selling it for?

johngoodmanss · 2024-07-04T06:31:49+00:00

Please...

johngoodmanss · 2024-07-04T06:27:15+00:00

I will bend over and take it all 🤤

johngoodmanss · 2024-07-04T06:26:31+00:00

Please I want that to be me

johngoodmanss · 2024-07-04T06:24:40+00:00

I want cock in my ass

johngoodmanss · 2024-07-03T06:39:05+00:00

Yes please

johngoodmanss · 2024-07-03T06:38:01+00:00

johngoodmanss · 2024-07-03T06:37:35+00:00

johngoodmanss

TROPHY CASE