Meringue Cookies with no cracks!

[@lamyaandadam]

I enjoy your videos very much xx

[@WaltonCakeBoutique]

thank you lovely!

[@mariascreations9783]

Love it

[@WaltonCakeBoutique]

Thank you Maria 🙏🏼☺️

[@mistika72]

You mentioned oil coloring for italian meringue, wouldn't that deflate the meringue? I've always heard not to mix fat with it...

[@WaltonCakeBoutique]

Hi Ana 😊, not with the brand Colour Mill. It is especially designed to work with all types of frosting and meringue. I have also used the oil based brand Creative and have not had any issues. I think most oil based brands of food colouring should be fine. But of course unless they specifically state it should't be used with meringues.

[@shiqiyi9108]

👋 my oven's temp min is 100 degrees Celsius.... May I know how much time to bake them before they brown? Also very curious, y some recipies require to leave a gap at e oven door after baking is done? When baking do we require to switch off e oven fan? I'm living in tropical country which is either raining or sunny. Sorry many questions ask at e same time... 😅😅

[@WaltonCakeBoutique]

Hi 😊, for this recipe you can try baking the meringues at 100 degrees celsius for 30-45 minutes. If you're worried about them browning at the top you can place an empty tray above to shield the meringues. You don't have to leave the door open while baking either. You will see that being done in other recipes and it is often to stop the meringues from baking at a too high temperature or some may use it as a trick to stop the meringues from cracking while baking. In this recipe you don't have to leave the meringues in the oven either. Once they are baked you can remove them straight away, wait for them to cool and place them in an airtight container. Let me know how you go.

[@tntt9313]

Hey I used this recipe to make my meringues today, they have been in the oven for over an hour now but when I checked on them they break when I lift them off the baking sheet. They turn into powder Why is that happening

[@tyava2]

My meringue cookies always become sticky. Let me try your recipe I'll give feedback. Thanks

[@WaltonCakeBoutique]

Hi 😊, yes please let me know how you go!

[@mlisnaglar]

Hi! Can I Please Ask What kind of oven you have? I don’t know the right english word.... Convection oven?? An oven with a heat fan in the back wall blowing around hot air? Or a standard oven with just over and under heath element? Thank you in advance.

[@WaltonCakeBoutique]

Hi 😊, I have both settings on my oven, but I use the fan forced. I find I get better results with my baking.

[@mlisnaglar]

@@WaltonCakeBoutique Thank you for your answer! Is the right english word convection oven?? For the fan-based oven?

[@WaltonCakeBoutique]

@@mlisnaglar you're very welcome. Yes convection = fan forced 😊 conventional = no fan

[@BeatrizMcLean]

Recipe and oven tempeture and time🤷🏻‍♀️😔

[@WaltonCakeBoutique]

Hi lovely, this is the direct link here. waltoncakeboutique.com/italian-meringue-thats-crunchy-on-the-outside-and-soft-inside/