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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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25-02-2005, 05:14 PM
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meringue problems
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.
Last edited by safia : 25-02-2005 at 05:43 PM. 
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25-02-2005, 07:36 PM
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safia wrote:
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. What's the weather? You want to make meringues on a day with low humidity. Priscilla
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25-02-2005, 07:50 PM
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"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.
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