I have a question about the recipe "Chewy Chocolate Meringues" from Riki Shore. I have made meringues several times with highly variable results. When most successful, the results provide a meringue that has a delicate crunch on the outside and a tender chewy center. When least successful, the product is flattened, no crunch and it becomes sticky upon sitting. Although I love the concept, I have been discouraged and reluctant to continue trying these. I live in IN and I wonder if humidity is the culprit in my failed attempts.
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