My merangues are a source of shame.
October 15, 2006 9:26 AM Subscribe
How do I get my merangues to do the right thing?
posted by rongorongo to food & drink (10 answers total) 1 user marked this as a favorite
Well cooked or commercially bought ones are white and powdery and crisp and light and perfectly shaped. Any that I try to make are brownish with a toffee like consistency at the bottom, a tendency to be gooey in the middle and a limpiy-like attraction to the "non stick" baking paper they sit on. What am I doing wrong? (PS I have only a gas oven available that may not be too great at the low temperatures required).