Why meringues don't turn out crispy on the outside and soft on the inside: we list the typical mistakes - don't cook like that again

Meringue is a delicate and extremely tasty dessert that housewives often fail to make.

Airy cakes are either not crispy or are too soft inside, which means that significant mistakes were made when preparing the dessert.

Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will tell you why meringues don’t work out.

Mistakes when making meringues

The first and most common mistake is that the whites are not whipped enough. This is indicated by cakes that are too flat and resemble pancakes in appearance.

The reason may be that yolks got into the mixture, or that instead of powdered sugar you chose to use regular crystal sugar.

The second mistake is violating the temperature regime. For this reason, the meringue may not be crispy and not baked from the inside.

As you know, the protein that makes up the basis of meringue is 95% water. Therefore, the liquid should be removed as quickly as possible.

Therefore, the meringue is baked at a temperature of 120 degrees for an hour and a half and must be left in the oven for at least another half hour after turning it off. The door must be open.

Earlier we wrote about why instead of pilaf you get regular porridge.