Is Meringue Supposed to Be Gooey in the Middle? How to Achieve Perfect Texture

Learn why meringue should be crisp outside and soft inside, and how to avoid gooey middles with proper baking and cooling techniques.

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Meringue should be crisp on the outside and soft and slightly chewy on the inside. If it is gooey, it may have been undercooked. To achieve the perfect texture, bake it at a low temperature and ensure it is left to cool in the oven with the door ajar.

FAQs & Answers

  1. Why is my meringue gooey in the middle? A gooey center usually means the meringue was undercooked or baked at too high a temperature. Baking at low heat and cooling properly helps achieve the ideal texture.
  2. How do I get a crisp outside and soft middle in meringue? Bake the meringue at a low temperature and leave it to cool inside the oven with the door slightly open to maintain the right texture.
  3. Can I fix an undercooked meringue? If the meringue is gooey, you can try baking it longer at a lower temperature to dry it out without burning the exterior.

Watch More

For more delicious dessert tips, check out our guides on making perfect pavlova, macarons, and other meringue-based treats to master your baking skills.

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