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!
Any advice is greatly appreciated!
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....