Advice With Ri Recipe - Meringue Or Corn Syrup?

Baking By jerseybeachbum20 Updated 11 Jun 2009 , 11:08am by bonniebakes

jerseybeachbum20 Posted 11 Jun 2009 , 2:56am
post #1 of 2

Hi Everyone~
I use 2 different recipes for my RI...the wilton recipe which calls for meringue powder, and a different one that calls for corn syrup. I only use the corn syrup recipe when I run out of mp. The problem is, I've notice small cracks on the finished cookie with BOTH of these recipes. I must be doing something wrong! icon_mad.gif
Any advice is greatly appreciated!
~Gina

1 reply
bonniebakes Posted 11 Jun 2009 , 11:08am
post #2 of 2

hmmm... are the cracks forming on all of the cookies or just some? Do you have a picture you can post for us to see?

I wonder if it has anything to do with movement before the icing is thoroughly dry....

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