Hi just wondering if anyone can help me. Made a batch of Italian meringue as I have many times, looked good consistency nice and smooth and glossy. Placed in a piping bag for a few hours at room temp and when I went to pipe it out it had split. Any ideas where I went wrong? Thanks
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)