Thanks for all the suggestions in the ratings. I love meringues, and have never been able to bake them successfully before. This works. I agree with waiting a while to add the confectioner's sugar. I added mine a bit too early, (when foamy, not stiff) and I had to beat for 30 minutes before I could pipe them onto the cookie sheet. My "room temperature" also happened to be about 55 degrees F. Parchment paper works. I used a baking method that I had heard of: I warmed the oven up to 200 degrees F, baked about 10 minutes with the door closed, turned off the oven, and went to bed. The smaller ones were done perfectly; the larger ones were softer in the middle than I wanted, so I turned the oven back on to 200 for about 10 minutes, turned it off again and taste-tested until they were perfect. Thank you to RandyVH and the reviewers.
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Thanks for all the suggestions in the ratings. I love meringues, and have never been able to...