Why Was The Meringue On My Strawberry Meringue Layer Cake Dry And Crisp?

Our answer

Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) has a thin layer of tender sponge that is topped with meringue and then filled with strawberries and whipped cream. The meringue should be crisp on the outside but slightly soft in the centre. If the meringue was not holding its shape when whisked then it is possible that there were traces of grease in the bowl or on the whisk, which will prevent the eggs from whisking to full volume. So make sure that the bowl and whisk are spotlessly clean. Also, if you add the sugar too quickly then it can make a runny meringue, so whisk the egg whites to soft peaks then add 2-3 tablespoons of the sugar one tablespoon at a time, making sure that you whisk the meringue back to soft peaks before adding the next tablespoon of sugar and then add the rest of the sugar a little at a time, whisking constantly. Once all of the sugar has been added then just whisk long enough to dissolve the sugar and no longer.

The meringue should remain slightly soft in the centre as the moisture from the sponge underneath should help to keep it soft. If the top of the meringue and the almonds are very deep brown then the oven temperature may be a little too high and you may need to adjust it slightly, particularly with a fan oven which can cook more quickly even with the normal temperature adjustment of 20C. It is also possible that on the second attempt the egg whites were whisked too much, particularly before the sugar was added, which can cause the meringue to lose moisture as it bakes. Whisk the egg whites to soft peaks before adding the sugar. If the whisked whites look dull and have a texture more like cotton wool then they have been whisked too much.