Hi, sounds like your oven temp might be too high. Ovens can often be quite temperamental and just a few degrees can make a big difference in baking. Try turning the oven down a little to ensure they’re not catching in any hotspots. Hope this helps!

How do you maintain the white colour of your meringues? Mine always go slightly golden brown after baking.

Hi, sounds like the oven temperature was also too high. Do you use an oven thermometer? Good luck for next time, I hope you have success!

Hi Bee. Oh no, that’s annoying! Sounds like they may have been cooked at too high a temperature. The time in the oven is to dry them more so than bake them, hence the long cooking time at a low temp. Do you have an internal oven thermometer you could use to double check the thermostat on the oven is correct? I hope you have success next time! Sanjana

I ended up with a black, charred mess on the baking paper & a house filled with the aroma of burnt sugar
🙁

My guess is that they were cooked for much too long.

Will attempt the next time I am using chickpeas, drastically reduce the cooking time to maybe 35-40mins & see if I have any luck

The cream of tartar makes the mixture more acidic, lighter and able to trap more air. You could try a very small pinch of citric acid. I haven’t tried this recipe by boiling my own chickpeas as I tend not to do that at home and buy cans instead. From one can, I get around 120ml liquid. If you boil your own, I assume the protein concentration will differ and could alter the texture of the meringue and affect the way it whips up. I’m afraid it isn’t something I’ve tried.

Hi, thanks for your comment. No, it would need to be the water they are cooked in (and boiled until it is thickened like light sugar syrup). Hope this helps!