pavlova

what causes the meringue to seep in while baking?

  • Posted by: shahira
  • July 21, 2012
  • 1847 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
Shalini
Shalini July 21, 2012

I'd say moisture generally, by seeping in do you mean it's soggy, or just sunken in the middle? If it's sunken, do not fret, that's totally normal. I leave the oven closed till the meringue's done, and the door open as it cools. Don't worry about cracks!

Review our Code of Conduct
Don't send me emails about new comments
Reiney
Reiney July 21, 2012

The whites may have been over whipped.

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere July 21, 2012

Can you please describe what you mean by "seep in?"

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52