I live at 6500 feet, and this is the only thing I can imagine that is causing problems in my meringue-making. I have tried umpteen times to get nice meringue cookies, but even if they look like they're going to work, they ALWAYS turn into flat, crispy disks that have to be scraped off of the cookie sheet. HELP!
Thanks for signing up!
Connect with us to get more Food52!