Not sure why it went crystally. Haven't had that happen. But when you store leftover RI it gets a marshmallow spongy type texture, that is normal. Just stir it up gently with a spoon or whatever, you don't want to incorporate air into the mix.Hopefully someone else knows about the crystallization of the RI. I haven't had that and I use the Wilton Brand Meringue Powder and their recipe. I also use pasteurized egg whites with out issue.
3/29/12 at 4:08pm