Excess ingredients? Cooked shell cracked. Slimy after 24 hours.
Thank you so much for this meringue crust recipe. Am I correct in saying there is about twice as much cornstarch/powdered sugar as necessary? Also there was quite a bit of meringue left over which makes me wonder if I should've spread the meringue on thicker to use it up, or is the left over intentional too?
After backing, I noticed a few cracks where the base meets the sides and they got worse as it cooled. I wondered if maybe I didn't completely fill that joint when I piped it?
Also, my recipe for Chocolate Angel Pie says to spoon the filling into the baked meringue crust and chill for at least 12 hours. It was 24 hours before we ate it and by then the bottom crust had dissolved. Is this normal? Did the extra 12 hours make the difference or is this just a bad choice of crust to let sit with a filling for so long?