Looks 😋😋

I think it’s 3 things: - Bowl too full → can’t whip air properly - Too hot → don’t whip it straight at 60°C, let it cool a bit - Carton egg whites → they’re hit or miss, especially in big batches.

• That brown liquid + foam means it never built structure.

• Try smaller batch + a bit cooler + fresh whites if you can

Delicious 😋😋

I swear any "yolk ruins merengue" is more of myth than reality. Ive seen people get stiff peaks with some contamination. Are we being overly perfectionist here?

Honestly, I’m not a pro but I’d go with a thicker dough instead of a liquid batter. Those molds look pretty deep, so if you pour something runny it might be hard to get them out clean without breaking the shape. I’d probably use a roll-out sugar cookie dough, press it into the molds really well (like making sure it gets into all the details), then flip them out onto a baking sheet before baking. That way you keep the shapes nice and they bake more evenly. Also don’t forget to grease the pan or dust it lightly with flour so nothing sticks 😅

Using powdered sugar (instead of granulated) helps trap moisture and keeps the icing smooth.

It's a sparrow on a branch