Going to a dinner party tonight. Even though I know better, the humidity is ninety percent,

[cynupstateny]

I decided to make Michael's spectacular recipe for Boccone Dolce in individual tarts. Meringue came out deliciously crisp. One hour later they are limp and droopy. I thought of layering everything in a bowl. Any suggestions?https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=11143

 

[Marg CDN]

It's just the meringue that is drooping? What about doing a white chocolate whipped cream icing

sugar topping and replacing the meringues?

 

[cynupstateny]

Well, I did them in parfait glasses . The meringues are very marshmallowy

I did use the dark chocolate . I cannot for the life of me melt white chocolate ! Thanks Marg!

 

[Guest]

Humidity and meringue don't like each other for sure

I know you did the recipe in parfait glasses- are you able to scoop the top meringue layer off and replace with whipped cream and strawberries? I think that is what I would do.

I made a lemon meringue pie yesterday. Meringue was spectacular coming out of the oven (browning tips) and an hour later it all fell and was soft. Tastes great but doesn't look great. Ah well, it was just for my DH.

 

[cynupstateny]

Exactly what happened, Kathy. Tasted good but next time I'll have a plan B!