Why does nobody talk about humidity wrecking meringue?

I was so pumped to make meringue cookies for a get together the other day. They looked great going in, but came out flat and chewy. I learned that egg whites just won't stiffen up when the air is too damp. Now I check the forecast every single time before I even crack an egg. Seriously, pick a dry day or you'll end up with a sticky mess like I did.

3 comments

3 Comments

rodriguez.linda1mo ago

Tell me about it. I once tried to make a pavlova during a thunderstorm like a complete fool. Honestly, the weather app is my most important baking tool now. Tbh, my meringue plans are more dependent on the dew point than my actual social calendar. Guess I'm moving to the desert.

spencer_johnson221mo ago

Watched my buddy try to make macarons on a super muggy day last summer. He had the same sad puddle situation @kevin110 described, just total soup in the bowl. Honestly, he was so mad he almost threw the whole mixer. Tbh, I never really got the humidity thing until I saw it wreck his stuff right in front of me. Now I tell everyone to check the forecast before they even crack an egg.

kevin1101mo ago

I always thought failed meringue was just a matter of technique or a dirty bowl. A truly humid day showed me how wrong that was. My perfect peaks just wilted into a puddle in the mixing bowl before it even reached the oven. That one soupy disaster made the connection completely clear. Now checking the humidity is as automatic as turning on the oven. It's a basic rule that changed my whole approach.