Meringue kisses are, errrr were, on my dinner menu for tonight and I decided to make them slightly more interesting ...... added some very finely minced raw almonds and the zest of one orange. My gorgeous high peaks collapsed instantly and I am baking a flat sheet pan of meringue, hoping to salvage some bits.
Question: was it the oil in the orange zest or the oil in the almonds (or both) that caused the sturdy meringue to collapse? It was textbook perfect up to this point and nothing different from the dozens that I've made in the past. If so, how do you get crunchy almond pieces into a meringue? There must be some secrets here and I am clueless. Thanks for all help.