Why Are My Meringues Chewy? Tips to Achieve Perfectly Crispy Meringues

Learn why your meringues are chewy and how to achieve perfectly crispy results with these simple baking tips.

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Chewy meringues are often the result of insufficient baking time or high humidity. To fix this, ensure you bake them at a low temperature (around 200°F or 93°C) for a longer period and let them cool in the oven with the door slightly ajar. This allows them to dry out completely.

FAQs & Answers

  1. What causes chewy meringues? Chewy meringues are usually caused by insufficient baking time or high humidity during the baking process.
  2. How can I make my meringues crisp? To achieve crisp meringues, bake at a low temperature for a longer time and let them cool in the oven with the door slightly ajar.
  3. What temperature should I bake meringues? Bake meringues at around 200°F (93°C) to ensure they dry out properly while baking.
  4. How does humidity affect meringues? High humidity can prevent meringues from drying out completely, resulting in a chewy texture instead of a crisp one.

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For more tips on baking desserts, check out our videos on soufflés and macarons to elevate your pastry skills even further!

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