I baked meringue perfectly last night. It was crunchy and light. Then after sometime leaving it in room temp, it became soft. Why?
so how can i prevent that from happening and make the meringue stay crunchy and not become soft and chewy and stick with each other because i put it in a container, now its soft and sticking to each other its kinda cold here so i think it is also a factor. but i see meringues bought from different places and even if you leave them anywhere or put it in any container it's still crunchy. please help thanks!