crack during baking. This
can be a result of over-
folding after adding the
confectioners’ sugar.
American confectioners’
sugar contains 3 to 5
percent cornstarch (to
prevent goods from
caking), and over-folding
the meringue mix after
you add it creates a tight
mixture that can crack
during baking. Cracking
chris devlin
(Chris Devlin)
#1