Why Is My Meringue Squishy? Tips to Achieve a Crisp Meringue
Learn why your meringue turns out squishy and how to bake it perfectly crisp with ideal temperature, timing, and humidity conditions.
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A squishy meringue can result from undercooking or moisture. To achieve a crisp texture, bake at a low temperature (200°F) for a longer duration (1.5 to 2 hours). Ensure the meringue is fully set and dry before removing it from the oven. Additionally, avoid making meringue on humid days, as moisture in the air can prevent it from properly drying out.
FAQs & Answers
- Why does my meringue stay soft after baking? A meringue stays soft if it is undercooked or exposed to moisture. Baking at a low temperature for a longer time and ensuring the meringue is completely dry prevents softness.
- What is the ideal temperature and time to bake meringue? Bake meringue at 200°F (93°C) for 1.5 to 2 hours to ensure it sets fully and becomes crisp.
- Can humidity affect meringue texture? Yes, high humidity can prevent meringue from drying properly, resulting in a squishy texture. It’s best to make meringue on dry days.