How to Fix Meringue That Won't Harden in the Oven?

Learn tips to ensure your meringue hardens properly every time with this helpful guide!

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Ensure no yolk contaminates the egg whites, as fat prevents stiff peaks. Use a clean, dry bowl to whip the whites. Add sugar gradually to maintain the structure. Bake at low temperature (around 200°F/95°C) and avoid under or overbaking; it can prevent hardening. Finally, let meringue cool in the oven with the door slightly open to dry out completely.

FAQs & Answers

  1. What causes meringue to not harden? Meringue may not harden due to egg yolk contamination, too much moisture, or incorrect baking temperatures.
  2. How long should I bake meringue? Meringue should be baked at a low temperature of around 200°F (95°C) to ensure it dries out properly.
  3. Can I store leftover meringue? Yes, you can store leftover meringue in an airtight container at room temperature for a short period.

Watch More

If you found this video helpful, check out our other videos on baking tips and tricks, including how to make the perfect soufflé and troubleshooting common baking issues.

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