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.
Here is a recipe for our Balinese meringue that you can try at home:
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