I tried Crystal’s recipe for the first time Today. I piped only 6-8 pcs on a tray to have lots of opportunity to try baking methods. The fullest shells came out from 135C without fan (on picture). The higher temperatures exploaded the feets than collapsed and had hollow shells again. But all of them without exception became lopsided, oven drying, air drying, 0 drying, there was no difference. With my previous recipe I had nice feets, thats why I dont think its oven. Any idea? 😊

Hi all! I got Crystal’s recepie, can’t wait to try it tomorrow. 😊 But there is one thing with the oven drying method which is not clear for me. If I have a convection oven should I dry and bake the two trays together? Or pipe one tray, dry and bake than repeat, so half of meringue will stay in the bag about 30mins? Till now I only baked one tray at a time with fan off. Thanks!

Hi everyone! Im new in the group, joined to finaly found the reason of my consistent hollow shells. No matter what I change, the hollow stays with me like a shadow… Going crazy 🥴 Hope Crystal’s recepie will give me the key.

Hi everyone! I’ve read hollow shells can caused by oily almond flour as well. Does anyone have experience with changing brand give them the full shells? Do you know how to check whether my almond flour is too oily or not? As Blue Diamond is not available in my country I can’t use that, but I use super fine ground almond dedicated for macarons. How can I make sure what Im using is good? 🤔

Who here has plans to open a bakery soon or in the future. Just curious.