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.

Comments

  1. Amanda HeyenJune 9, 2014 at 7:19 AM

    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

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  2. F-L SilverJune 9, 2014 at 7:40 AM

    Thanks. 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 :).

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  3. Amanda HeyenJune 17, 2014 at 9:20 AM

    I 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. 

    http://www.thekitchn.com/easy-dessert-recipe-crisp-meri-146685

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  4. F-L SilverJune 17, 2014 at 9:30 AM

    Awesome - thanks! Now I just have to figure out how to make meringues without refined sugar, lol). I love crispy chocolate meringues.

    ReplyDelete

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