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After some confusion in the comments, I think I have an answer for you. There are three main methods for making a meringue and two main methods of cooking them. First we have a French meringue, which is what you've made before. Second, we have Swiss meringue. Here the egg whites and sugar are gently heated over a water bath stirring constantly until the ...


IMO, it's about firstly, temperature, and secondly, cooking time. Proposed solution is in the last paragraph. =-) Explanation: non-stick pans (referring to the coated type), while being convenient, is not steel to oil, thus the oil is not heated at the required temperature consistently for the required length of time. This affects the crispness that you ...

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