Humidity and meringue ...

[shaun-in-to]

I'm constantly reading warnings about making meringue in humid weather, but does anyone know HOW humid that is? It's been beautiful weather in Toronto for several weeks, and now that I have to bake amaretti, of course it turns humid. The relative humidity is 81%. At what point does it become, well, pointless?

 

[melissa-dallas]

Is this just whipping sugar & whites, or cooked meringue with syrup?

If you're just whipping egg whites & sugar, as long as you add your other ingredients quickly I think you'll be o.k., but as for making a cooked one like you do with divinity candy, I wouldn't try.

 

[shaun-in-to]

Egg whites, sugar and ground almonds, baked into a cookie NT

 

[cynupstateny]

I don't know the % Shaun- if it feels wet out to me, I don't make meringue.

 

[dawnnys]

I'd say anything above 65%... that has been my experience.

More or less, of course! If it has corn starch in it, it holds up better I have heard.