Comparison shot. Same batch of batter, but two different bakes.
1st Bake - Tops slightly brown, smooth tops, smaller feet, underside not fully baked.
2nd Bake - Tops look collapsed with dark spots, bigger feet, bottoms more fully baked.
This batched is the best so far. Same batter but did 2 different bakes. This time tried to develop stiffer peaks also followed macronage technique from Mimi's video (https://www.youtube.com/watch?v=iTaRcuIGA1c).
1st bake @290-295F (oven set at 320F), double baking sheet, for 24 minutes. Tops were smooth and shiny but bottoms did not fully release for tray (underbaked?).
2nd bake @351-320F (oven set at 340F), single baking sheet, for 14 minutes. Tops looked collapsed with dark spots, but had bigger feet than first bake. Bottoms released better from the tray.
Next time try @290-295F with single baking sheet.
