I made little meringues. I mixed eggwhites, slowly added suggar, they dried perfectly crispy. But 30 minutes on the table and they were all sticky and soggy. I did everything like I used to, but this happend twice now and I dont know why. Anyone has any idea what Im doing wrong?

Nelliv, whats the weather like? They don't like humid, moist air. That could be it? Thats my guess anyway. sorry not much help.

Sounds like maybe they weren't allowed to dry enough in the oven. they need to bake at a low temp for a long time to ensure that all moisture is baked out. Here are a couple of sites w/ some great tips:


http://www.chsugar.com/consumer/beyond_meringue.html

http://www.joyofbaking.com/MeringueHearts.html

"Meringues are always baked in a slow oven to allow the slow evaporation of the moisture out of the meringues. If the oven temperature is too high, the outside of the meringue will dry and set too quickly. So instead of a dry, crisp and crunchy meringue you will end up with the inside of the meringue being chewy and sticky. Also, try to make meringues on a dry day because on a rainy or humid day you will probably need to bake the meringues longer. Meringues can be made several days in advance of servings. However, in order to keep the meringues crisp do not assemble this dessert until shortly before serving."

HTH,
Melanie Mc.



Read more: http://www.joyofbaking.com/MeringueHearts.html#ixzz135lBZRd4

funny you should say that, I made meringues last night too. I'm just a beginner, no idea what I'm doing. But I left them overnight in the oven to cool, and they're still a bit sticky. Definitely not humid here. So maybe it's something else?

First time this happend it was hot sunny summer day, last time it was a bit cloudy though. I left them in the owen on lowest temp. trough the night, left the ventilation on. They came out nice and crispy, so i put them on the table and about 15 minutes later they were sticky.