u/miaducharmee

So some of my batches have been coming out like rock hard almost like a meringue cookie - am I under whipping or overwhipping my meringue?

275 macs later 🫠

They’re nice and soft but when I originally baked the shells I could tell some spots weren’t full, what causes this?

So funny how much of a difference the mat can make, left is silicone, right is parchment and some biiiig boy feet and they’re full too which is awesome! I had one on the middle rack, one on the bottom rack and swapped them halfway through- I honestly don’t know which one i like better