I normally do classic French method but have been having humidity issues lately (so many volcanoes) so I wanted to try sugar beans no rest method and for some reason half the tray is coming out like this? Even worse on the second tray baking right now. I'm using a conventional oven, 250f for 3 minutes with the door open to dry out, 15 minutes at 295f and then 2 minutes with the door open and the oven off. I've been making macs for years so I doubt it's a macronage issue, it's possibly an oven issue but I wasn't having these problems until recently. Any advice? I'm at my wits end and have to get 5 batches done for the weekend 🙃
by voldiemort
3 Comments
Cracking tops is usually hot spots in the oven. Rotate your tray on different racks and spin it halfway through.
I used her recipe too, but i had to change it up before i got full shells. I had to add a teaspoon of egg white powder, whipped the crap out of the meringue, had to slightly undermix, and increase temperature to 325°f and bake for 15 mins.
I love her… but cannot do no rest. My kitchen humidityovenbiome refuses.