Amanda Heyen our suspicions are confirmed.
Amanda Heyen our suspicions are confirmed. In a dehumidified, air conditioned house, in a non-tropical (albeit not a desert, either) environment, there was some sort of unidentifiable moisture source. Tested by leaving meringue out on plate overnight, which should not have resulted in sticky goo, but guess what. So annoying. I like crispy meringues.
Too much sugar in a recipe can do that. Perhaps this will help. If you don't want chocolate, you can probably omit the cocoa without too much harm. http://www.williams-sonoma.com/recipe/chocolate-meringues.html?cm_src=RECIPESEARCH
ReplyDeleteThanks. I saw that W-S recipe online, and it isn't the one I had, which is why I didn't use it, but I can't remember the exact proportions in the other one (and am not digging through a storage facility to find that one W-S cookbook). Maybe I will try that next time, though. It can't be worse than what happened with the Martha Stewart one I tried :).
ReplyDeleteI just saw this recipe on my go-to food blog and thought I'd share. I haven't tried it, but maybe you can compare it to the other recipe and see if there is a ratio difference somewhere.
ReplyDeletehttp://www.thekitchn.com/easy-dessert-recipe-crisp-meri-146685
Awesome - thanks! Now I just have to figure out how to make meringues without refined sugar, lol). I love crispy chocolate meringues.
ReplyDelete