How to Fix Gooey Meringue: Tips for Perfect Results

Learn how to fix gooey meringue with these expert tips for baking and achieving the perfect texture.

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To fix gooey meringue, ensure it's baked at the right temperature. Preheat your oven to 225°F (107°C) and bake the meringue slowly for 1.5 to 2 hours. Avoid humidity by ensuring the kitchen is dry, and let the meringue cool completely in the oven with the door slightly open. If it's already gooey, rebake it at 225°F for 10-20 minutes or until crisp.

FAQs & Answers

  1. What causes meringue to be gooey? Gooey meringue can result from humidity, incorrect baking temperature, or underbaking.
  2. How can I prevent meringue from becoming gooey? To prevent gooey meringue, bake it slowly in a dry environment and let it cool in the oven.
  3. Can I fix meringue after it's baked? Yes, you can rebake gooey meringue at a low temperature to achieve a firmer texture.
  4. What temperature should meringue be baked at? Meringue should be baked at 225°F (107°C) for 1.5 to 2 hours for the best results.

Watch More

If you're interested in more baking tips and techniques, check out our guide on perfecting the art of meringue and other essential dessert recipes.

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