I made one this weekend for the first time in 2 years, following a recipe. As I was following the instructions, I felt like it was missing something and when I looked at the end product I determined I absolutely did not have the proper technique.
I know now that the egg whites should have been at room temperature, but what else did I miss?
Is confectioners sugar better than granulated?
Is cake flour (over all purpose) a must?
Should the sugar be whipped with the egg whites or folded in with the flour?
What is the proper temperature? (375 for 40 mins was too much in my oven)
Best Answer
Answering your specific questions, since there's no way for us to know exactly how you did it just by linking to the recipe:
And one which you didn't ask about but which is a common problem: