It started like any other Sunday morning. You cracked the eggs, whipped the sugar, and poured in the cream. But little did you know, your meringue was doomed from the start. The mixture never quite set, the peaks were lumpy, and the whole thing collapsed like a sad, fluffy soufflé.
Overmixing is not just a sin, it's a meringue-killer. Think of it like a relationship: too much pressure, too much heat, and it all comes crashing down.
It's not just you, it's everyone. We've all been there: the kitchen floor covered in meringue-stained splatters, the oven mitts scorched from trying to rescue the meringue, and the look of pure, unadulterated shame on the face of your partner-in-meringue-crime.
You can't stop the meringue, but you can contain it. A good meringue-proof kitchen mat can save you from the horrors of a meringue-induced mess.
Join the Meringue Support Group and connect with others who have been through the same meringue trials and tribulations.
Expert Advice from the Egg Enthusiasts on the best ways to salvage a failed meringue.
Chapter 3: Meringue Mishaps in the Modern Age for more expert advice and meringue horror stories.