Why Is My Meringue Still Wet in the Middle? Tips to Fix Underbaked Meringue

Learn why your meringue is wet inside and how to bake perfect, dry meringues by using stable egg whites and correct baking techniques.

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Meringue may be wet inside due to undercooking. Ensure stable egg whites with no yolk traces. Bake at a low temperature (200-225°F) for sufficient time. Leave it in the oven to cool, preventing sudden temperature changes causing moisture retention.

FAQs & Answers

  1. Why is my meringue wet or sticky inside? Your meringue may be wet inside because it is undercooked, or the egg whites were not stable enough before baking. Proper baking at a low temperature for sufficient time helps prevent moisture retention.
  2. How can I make stable egg whites for meringue? Ensure that there is no trace of egg yolk in the whites and whip the egg whites until stiff peaks form to create a stable base for your meringue.
  3. What is the ideal baking temperature and time for meringue? Bake meringue at a low temperature, typically between 200-225°F (93-107°C), for enough time to dry it out, then allow it to cool slowly inside the turned-off oven to avoid moisture buildup.

Watch More

For more baking tips and tricks, check out our guides on how to make the perfect pavlova and tips for achieving crisp, light meringues every time.

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