I have just made 2 batches of meringues, first batch was spot on, but the second batch (did use more egg whites and more sugar) was soft and rubbery? Cooked at 120c for 1 hour and half. So did I overbeat the egg whites? Over beat the whites and sugar? Too much sugar? Used an electric mixer, have made them lots in the past, and every now and again this happens. Definitely no yokes in with the whites. Advice appreciated, and what temps etc do you cook yours? Just use the Edmonds recipe, egg whites and sugar. Cheers
lilyfield,
Mar 5, 10:00am
I never cook mine, just dry them out on top of hot water cylinder over several days., never a failure
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