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Home Cooking 4

My merigue is never as pretty as store bought , why?

Wendy Lai | Oct 8, 200512:42 AM

I beat it until stiff peak but still glossy and not dry. I use a bit of cream of tarter. I fold in finely ground nuts very gently.

Yet my cookies are still all shriveled and dimpled when it comes out the oven. Why?

How do TJ makes those cookies so perfectly smooth and puffy?

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