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)