Why is My Meringue Still Soft After Cooking? Common Mistakes Explained
Discover why your meringue may remain soft and how to fix it for perfect results every time. Learn common meringue mistakes!
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Your meringue might still be soft after cooking due to high humidity or not beating the egg whites enough. Ensure that your equipment is grease-free and the egg whites stiff peaks form. Bake at a lower temperature for a longer time to thoroughly dry out the meringue.
FAQs & Answers
- What causes meringue to weep? Meringue can weep due to high humidity, improper cooking temperature, or insufficiently whipped egg whites, causing moisture to separate.
- How can I fix my soft meringue? To fix soft meringue, ensure you beat the egg whites to stiff peaks, bake at a lower temperature longer, and use grease-free equipment.
- Can I use old egg whites for meringue? Egg whites should be fresh for best results, but aged egg whites may whip up better due to lower pH levels and increased stability.
- What's the best way to prevent meringue from deflating? To prevent deflating, handle the meringue gently, avoid overmixing, and serve or bake it as soon as possible after preparation.