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!
Recommended by Food52
Once the meringues are done, you need to hold them in an airtight container, or they will soften and weep.
BTW, they freeze really well. You can plan to bake them, freeze them, and take them out when needed.