Its strange. The first time I made meringues, they turned out perfect. However, all the attempts afterwards were either mediocre or complete failures. I seem to have the opposite effect where the more practice I get with the recipe, the worst I get!:S
One consistent thing I keep noticing is that my meringues would keep deflating AFTER they are done baking. Why is this? I would mix the egg whites up to stiff peaks. Its white, creamy, shiny, it passes the upside down bowl test. I used fine sugar and everything. What's going on?
I do usually mix it on high speed. Is that bad?
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