We bake our meringues on aluminium sheets and are having problems with the meringues becoming discoloured How can this problem be eliminated
Aluminium baking sheets would not be expected to cause meringues to become discoloured unless the sheets were particularly dirty and the discoloration was on the surface.
If the discoloration is internal then the cause could be due to baking the meringue at too high a temperature or for too long. If the brown discoloration is overall this could be due to using fresh or frozen albumen. Reconstituted dried albumen is less likely to cause this problem as any reducing sugar present is removed before drying.
Continue reading here: When making Italian meringues why is the boiling sugar water added slowly
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