Why Is My Meringue Still Raw in the Middle? How to Fix Undercooked Meringue
Learn why your meringue stays raw inside and how to bake it perfectly with the right temperature and timing tips.
765 views
Meringue is still raw in the middle because it may not have been cooked long enough or at the right temperature. To remedy this, ensure your oven is preheated to the correct temperature, typically around 200°F (93°C) for a slow bake, and extend the baking time. It's important that the meringue bakes slowly to become crisp on the outside while remaining soft in the middle without being raw. Also, using an oven thermometer can help verify accurate oven temperatures for perfect results.
FAQs & Answers
- What temperature should I bake meringue at? Meringue is best baked slowly at a low temperature, typically around 200°F (93°C), to achieve a crisp exterior and a soft interior without being raw.
- How can I tell if my meringue is fully cooked? A fully cooked meringue will be crisp on the outside and dry to the touch. The base should lift easily from the baking sheet without sticking.
- Why does my meringue stay sticky or wet inside? Sticky or wet meringue often means it was baked at too high a temperature or not long enough. Lower the oven temperature and extend the baking time to dry it out properly.