Having some problem of making these things.....
For the Italian meringue, I donno why there always is lump inside in my result.
I cook the sugar syrup first and whip the egg white till they are frothy.
and when the syrup is reach to 118C, I pull it into egg white while whip in middle speed.
and the result always comes the same......
I check the lump and it soft ball sugar!!
I couldn't find any way to solve it....!?!?!?!?
and for the macaroon, Im not sure is because the meringue or what.
when they finish bake, the shell and base always have a big gap between them.
I was bake them in a electric oven and one tray with silpat on it..
should I use double tray even I bake with silpat!?
Thx for read it..... hope someone can solve my problem!!