Mini meringues oozing sugar syrup
I hope this is the correct forum. I've just baked some mini meringues. They came out crisp with a good shape. But, sugar syrup (a toffee consistency) is oozing out of their base.
Anyone know why toffee is coming out the bottom of my meringues?
The meringues also instantly dissolve in the mouth with a sugary texture rather than that classic powdery meringue texture.
Thanks for the help,
I beat the egg whites to soft peaks, added the salt, then added the sugar 1 spoon at a time. Then beat until dissolved and firm white peaks. Whole process took approx 15min. I baked at 95degC. Took approx 2h15min to firm up. Light golden colour.
Problem: sticky sugar syrup/toffee oozing from base and sugary texture.