I am obsessed with meringues. I buy them wherever i can find them since they are not usually in stores around where I live just bakeries,rarely. Well I ahve made them a few times and I don;t know if I am doing something wrong or not but, I make vanilla, chocolate and raspberry. The raspberry is use preserves and the chocolate with cocoa powder and these come out great with the perfect consistency but the vanilla are like biting into air. No umph to tehm they literally crumble into ashlike concitency almost. I want to know if this is normal for vanilla becasue I don't think it is. Like I said the otehr types come out great. Is it becasue I need a "backup"stabilizer or something like it like with the others I had cocoa and preserves as the backup. Please someone let me know. Also I wanted to try a Pavlova but if this happens it will be ruined. HELP,PLEASE!!!!
French macaroons are beautiful little bites and I want to know can you use almond flour instead of ground almonds/. It is the same thing except I think its just ground finer. Also does anyone have a great filling recipe for them? And any hints. Thank you all.