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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
03-16-2007, 09:36 PM
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 Help with menting merengue.... Why do my merengue discs melt soon after cooking. They are near perfect immediately out of the oven, and then....stickey.      |
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#2
03-17-2007, 08:24 AM
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| Humidity is the main thing I know that will do that. Also if they're not cooked well this will also do it. They really shouldn;t be "cooked" but "dried" - you should cook for a long time at a VERY low temperature, so they get completely dry inside. If you cook even at 250 they might brown before they cook and dry inside. Let them cool on a rack till completely cool even inside, and then keep them tightly closed if there is any humidity in the air. I have no problem freezing them. |
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#3
03-17-2007, 11:20 AM
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| Have a look at this link. Good info on meringue and all its little quirks.. http://www.joyofbaking.com/MeringueCookies.html Do a google search for overnight meringues, or forgotten cookies too.. Wow, old memories for me!  |
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#4
03-17-2007, 03:48 PM
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| meringues try Italian meringues instead, that is partially cooked before it goes in the oven.[IMG]  [/IMG]qahtan |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| Baked Merengue is too brittle - Help! | wanguy2k | Pastries and Baking General | 3 | 01-03-2005 10:02 AM |
