4
Tried that fancy egg white trick for macarons last week and got flat disks that looked like dollar store cookies instead of feet
I followed every YouTube tip to the letter but my oven temp must be off by 10 degrees because the shells cracked and stuck to the mat, has anyone else had this problem with a gas oven?
1 comments
Log in to join the discussion
Log In1 Comment
troy_owens1mo ago
Gas ovens are tricky beasts, not gonna lie. Your temp is almost certainly the issue, maybe even 15-20 degrees off in my experience. The whole aging egg whites thing can also be a waste of time if your kitchen isn't super dry. Dollar store cookies is a pretty good description of what happens when the meringue isn't stable enough from the start though.
6