How to Fix Chewy Meringue: Tips for Perfectly Crisp Treats

Eliminate chewiness in meringue with moisture control and proper baking techniques. Discover how to make perfect meringues!

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Fixing chewy meringue can be achieved by reducing the moisture content. Bake at a lower temperature (around 200°F or 90°C) for a longer time to dry out the meringue thoroughly. Additionally, ensure your kitchen is not too humid, as moisture can cause chewiness. Store meringues in an airtight container to keep them crisp.

FAQs & Answers

  1. What causes meringue to be chewy? Chewiness in meringue is typically caused by excess moisture, improper baking temperature, or high humidity in the kitchen.
  2. How can I store meringues to keep them crisp? Store meringues in an airtight container to protect them from moisture, which can cause them to lose their crisp texture.
  3. What is the ideal baking temperature for meringue? The ideal baking temperature for meringue is around 200°F (90°C) to allow for sufficient drying without browning.
  4. Can I use a dehumidifier when making meringues? Yes, using a dehumidifier can help reduce moisture in the air, making it easier to achieve crispy meringues.

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