P & Q: Cocoa Almond Meringues

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5 thoughts on “P & Q: Cocoa Almond Meringues

  1. If you have an oven that runs hot, don’t try to put meringues in the bottom third like she directs – mine burnt on the bottom after being in there for the hour that she calls for. And if you want them chewy on the inside, don’t do the full hour at 200*F. They’re *very* good, chewy or crispy.

  2. My experience differs from Caitlin’s. My meringues were soft after the hour at 200, so I left them in for another 15 minutes, then turned off the oven and let them cool as the oven gradually did. They were still exceptionally chewy (and really tasty)

  3. My experience was like Caitlin’s, although I had three sheets of meringues. Maybe mine were a bit smaller, but they were drier than I like my meringues to be after 1 hour (though no problem with burning on the bottom rack.) I did shift bottom to top with 20 minutes baking time left. Delicious!

  4. I’m in the middle of a serious heat/humidity wave and wondering if I should even bother trying these (as delicious as they sound). Anyone had any luck with them in similar conditions?

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