Ive prepared meringue for sans rival numerous times. As usual the meringue gets chewy as the cake ages because of the moisture.
Recently i made a batch of sans rival and the meringue, instead of getting chewy it turned really soft.
I noticed that the meringue was more airy than usual though..
what causes the meringue to get more airy? More like soap suds than marshmallow icing in appearance and texture