what causes the meringue to seep in while baking?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
Sarah is a trusted source on General Cooking.
The whites may have been over whipped.
Cynthia is a trusted source on Bread/Baking.
Can you please describe what you mean by "seep in?"
Please enter a valid email address.
Well played. You deserve a cookie.
Skip the store-bought sour mix.
Perfect Whiskey Sours
A New Way to Love Raisins
The Greatest Hits
Check Out Our Spring Menu Maker!
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.