"safia" wrote in message
news:1109355986.eb16638e57666c6b5bea061f1d2d4502@t eranews...

I am baking meringue at 140 degrees C for one hour and then at 50
degrees C for another hour but the meringue is still soft. Can anyone
advise what is the problem and what can go wrong in making meringue.


You need to leave them in the oven until they are crisp, no matter how long
it takes. If they are thick, it will take a long time, perhaps all night.
If the weather is damp, they will go sticky AFTER you remove them from the
oven if you don't store them right.