Amanda, I have been reading your New York Times Cook Book and loving it. I tried the Forget-It Meringue Torte and it didn't cook through...

I followed all the directions very carefully and it wasn't a humid day. Do you have any other suggestions as to why only the top cooked? I promise I didn't open the oven to peak at it until the next morning at 9 a.m. (I put it in at 9 p.m.)



creamdollop June 21, 2011
Thank you for the suggestions! I was worried about the large hole under one stove-top element (coming straight from the oven), but my less type-A husband told me not to. I think that could well be the problem. I like your idea of leaving my funny oven on for 15 minutes and then shutting it off.

By the way, I did scrape off the cooked top and made a delicious Eton Mess with whip cream and your boozy raspberry sauce, so all was not lost.

I look forward to trying this again!
Amanda H. June 17, 2011
So sorry to hear this. I've made it at least a dozen times and have never had this happen. I wonder if it has to do with the ventilation and/or seal on your oven? It may be that your oven cools down more quickly. But enough with diagnosis -- let's figure out how to fix this. Was it very raw? If so, you could try the following: after placing the pan in the oven, leave it in for 15 minutes before shutting if off. This way the cooking will get started before the oven temperature begins to drop.
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