| Priscilla H. Ballou |
safia wrote:
>
> I am baking meringue at 140 degrees C for one hour and then at 50
> degrees C for another hour but the meringue is still soft. Can anyone
> advise what is the problem and what can go wrong in making meringue.
What's the weather? You want to make meringues on a day with low humidity.
Priscilla
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| Vox Humana |
"safia" <safia.1l0u02@news.foodbanter.com> wrote in message
news:1109355986.eb16638e57666c6b5bea061f1d2d4502@teranews...
>
> I am baking meringue at 140 degrees C for one hour and then at 50
> degrees C for another hour but the meringue is still soft. Can anyone
> advise what is the problem and what can go wrong in making meringue.
>
You need to leave them in the oven until they are crisp, no matter how long
it takes. If they are thick, it will take a long time, perhaps all night.
If the weather is damp, they will go sticky AFTER you remove them from the
oven if you don't store them right.
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