I have been making meringues for several years with excellent results. However, recently my meringues turn florecent green and i have no idea why!! my recipe is 50g sugar per egg white and 1/2 tsp of vanilla. I've researched and tried to find the source of the greenish meringues with no result. i've cleaned my oven spotless, tried going with the italian meringue method, tried different brands of vanilla, different brands of eggs/free range eggs, even tried making a new batter and baking it in a different oven-and still as soon as my meringues are in the oven they turn green, a florecent, light green.
anyone had the same problem before or knows the source of this green color?
i would like to hear from you all!
