Recent content by tonguetied

Baking beginner has a question here... What's the use of vinegar in muffin batter??

Humidity might have a slight effect on my meringues but I think it's not the reason cuz I couldn't even have them crispy before they're out of the oven. I had made sure the sugar was thoroughly melted. I will try the recipe Lynan suggested tomorrow and see how it turns out. :wink:

I used the recipe from joyofbaking.com @ Meringue Cookies Recipe & Photo - Joyofbaking.com , except that I've added about 1/4 tspn of strawberry flavouring. Hmm, I re-baked it for another 30 mins and they turn slightly yellow :sad:, but still they're quite soft. And when they're cooled down they...

Thanks for both of your replies. I've checked with my local post office. It says Canada does allow foods like snacks, etc but not meat, fish, eggs etc. Your idea of shipping cookies in Pringles can is great! That eases my worry of breaking the cookies during shipping.

I have just made some meringue cookies and now they're still in the oven. I've baked them for more than 1.5 hrs. My question is, is it normal that they are still soft to touch right after baking? Do they become hard only after they're completely cooled, like most crispy cookies?

I want to make some treats for my friend for her birthday but since we're far far apart (me in Hong Kong and her in Canada), I doubt what I should make her so that they'll still be edible after a week or two's shipping. Do cookies work? I also found that the time needed for packages to be sent...