Heads up: Your meringue won't stand a chance on a humid day.

I had a beautiful pavlova dream turn into a puddle because I ignored the weather forecast.

2 comments

2 Comments

I read somewhere that above 60% humidity is where meringue really starts to struggle. Did you try baking yours later in the evening when the air might have been drier, or was the humidity just constant all day? My last attempt failed because a storm rolled in halfway through the bake time and changed the whole kitchen atmosphere. I'm wondering if checking the hourly forecast and picking a specific window would actually help.

jessicas728d ago

That idea of checking the hourly forecast seems useless, I've seen meringue collapse on perfectly dry days.