However, when I check the oven after 45 mins, I found that my meringues are deformed.... :(
So I check on internet to see what happened... and here are the points to notice:
Egg white
- When you separate egg white & yolk, ensure the egg white consists no egg yolk => it can affect the beating up process
- Let the egg white sits at the room temperature about 30mins before beating: egg white at room temperature expands in higher volume
Sugar
Better to use icing sugar, which is easier to dissolve in the egg white
Equipment
Do not under-estimate the equipment that you use!
- Using copper/glass/metal bowl other than plastic bowl, ideal: copper
=> help to produce the fluffy & stable foam
Note: I use stainless steel bowl and it works well
- Before using it, make sure the bowl is clean, without any grease or fat
*Reason: in plastic bowl, the fat may be retained in the scratched mark/gap
=> use salt with vinegar/ lemon juice & rinse with water
Weather condition
Humidity can take longer time to dry the meringue and keep it in dry condition
=> avoid making meringue in rainy days
Reference:
http://www.marthastewart.com/266449/meringue-guaranteeing-success
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