I have been making a recipe of chocolate chip bars with a crunchy meringue topping for years. Today the meringue came out soggy and didn't ri

I made the entire batch a second time with the same sad results. Would anyone have an idea as to what could have made the meringue soggy? Oven temp 375, 9x12 pan I just cannot figure out what happened. Thank you one and all for input.

  • Posted by: see
  • January 20, 2015


deedee1200 January 20, 2015
Did you test the baking powder before making the recipe? If it has expired, or for some reason isn't as active as it should be, that could be negatively affecting the meringue, particularly its rise.
HalfPint January 21, 2015
There is no baking powder in the meringue topping, so it's not the problem of old baking powder.
TobiT January 20, 2015
I don't have an answer for you, but the recipe sounds yummy! Can you post it or a link?
see January 20, 2015
Here's the recipe. Good luck with that tricky topping. I know you will love them. http://www.food.com/recipe/chocolate-meringue-bars-193659
TobiT January 21, 2015
drbabs January 20, 2015
Do you have a different oven? I made meringues with no problem in every electric oven I owned, but now that I have gas, they are very temperamental. If I keep a pizza stone in the bottom, the temperature stays more uniform and I have better results.
Tina V. January 20, 2015
Was is humid inside? We're you maybe running your clothes dryer, or shower? Something on the bottom of your oven? Lastly, is it possible your dishwasher isn't thoroughly rinsing your equipment, beaters , bowls etc. Hope you figure it out, they sound delicious!
see January 20, 2015
Soggy topping or not...they truly are delicious. Thanks for taking the time to respond.
jilhil January 20, 2015
Is your weather really humid today? Humidity can affect meringue texture.
see January 20, 2015
Thanks for the reply. It is cold where I live, heat is on in the house and it doesn't feel humid at all.
jilhil January 20, 2015
Hmmm - I'm pretty sure I know the recipe you're working with - the one I know uses brown sugar in the meringue and the top gets very crispy. If the brown sugar was extra moist for some reason I think you would have noticed that your meringue mixture was extra runny. I also suspect you would have recognized that your oven temperature was off if that was the problem. If humidity isn't the problem then I'm stumped. Hopefully someone else has a solution.
see January 20, 2015
Hi, yes this is the recipe...I am also thinking that the brown sugar may just be the culprit. It is a new bag and very fresh. The recipe is usually so perfect, but not today! If you know the recipe you know it is a keeper even with soggy meringue. I just won't serve it to guests. Boo hoo!
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