![Will Mugshot.jpg](https://robert-parker-michelin-hk-prod.s3.amazonaws.com/media/image/2017/06/05/abe5a38550c149788b44780e3be0d560_Will+Mugshot.jpg)
Dear Will, I love this time of year but the humidity is such an inconvenience for baking! Any practical tips on how I can keep meringues and pastries crispy in this weather?
But I’ll tell you; the real secret is our new method of making a meringue. We do something we call a Balinese Meringue (see recipe below) - made by warming palm sugar and water with egg whites and then cooking them at a very high temperature. Next we freeze them, and then we whip them, before finally dehydrating them. In the end we get a beautiful fluffy yet crispy meringue all due to the magical properties of palm sugar.
![Left: Will Goldfarb at work. Right: One of his creations at Room4Dessert. Photo credit: Room4Dessert](https://robert-parker-michelin-hk-prod.s3.amazonaws.com/media/image/2017/06/05/98b0849c99fb4c179a9bf952ed1588c5_room4dessert.jpg)
Here is a recipe for our Balinese meringue that you can try at home:
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