Posted by: zx6karen on: July 26, 2010
1 | Jeannette
July 27, 2010 at 7:16 am
I’m not too sure what I did wrong but my meringues came out… weird… the inside of it was hollow. Maybe I whipped too long? I’m not too sure. Trouble shooting?
2 | Kelly
July 30, 2010 at 9:03 am
Hi! I haven’t baked these yet since it’s been both miserably hot (like, 105 degrees, I am just not turning on an oven, or even moving if I can help it) and humid — not good for meringues! But the worst of the heat appears to have broken, and we’re projected to have a relatively cool 90 degree high today, so I’ll give these a crack tonight and be back with thoughts.
3 | Julie
July 30, 2010 at 9:47 pm
I am going to pass on this one!! I am just not sure meringue is going to work with our heat and humidity. I will be anxious to see how everyone’s turn out!
4 | Kelly
July 31, 2010 at 6:44 am
Hmmm, mine are chewy too, which I’m sure has nothing at all to do with the 77% humidity. I googled around and found two theories on hollow meringues: One, a too-high starting temperature, and two, not using enough cream of tartar.
5 | Kelly
July 31, 2010 at 9:05 pm
Mine’s posted! They were really delicious — I hope everyone enjoyed making them!
6 | Nina
August 1, 2010 at 12:42 am
passing. I’ve been sad and kinda busy with life recently. Somehow I’m always busy during the summer and the year. Regardless, but I’ll talk about my life and what not during the week when I’ll be posting again.
7 | Heather
August 1, 2010 at 5:03 pm
This is my first time doing this and mine came out kinda chewy also but I took some advice and when the cooking time was done turned off the oven and just let them sit for longer. They crisped up nicely in the end I think.
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