- Joined Mar 16, 2017
I've been trying to perfect my vegan meringues but always find my recipe isn't quite right. I use 120g of liquid to 125g of sugar & 1/2tsp vinegar to stabilize. They pipe up nice perky kisses but as they cook they deflate halfway almost to a cookie. Any tips, should I increase/decrease my sugar? I keep the house at a fairly good humidity as well. Curious also, my normal meringues always have a nice chew to the inside however my vegan ones are always crispy throughout, is this the norm?