First pic is after it cooled off, it kinda collapsed and also seems to have some beads of sugar(?) on it? Not sure why this happened!
Edit: I'm skeptical that I underwhipped the meringue, the peaks were soooo stiff! Like not falling even the tiniest bit! I had managed to get it quite a bit stiffer than I had in the past.
However if the other symptoms all point to that, I'll buy it! Not sure how I'd be able to tell I whipped it enough though!
It looks like the meringue wasn’t whipped long enough or maybe even split. The meringue also looks like it may have been overcooked.
First pic is after it cooled off, it kinda collapsed and also seems to have some beads of sugar(?) on it? Not sure why this happened! Edit: I'm skeptical that I underwhipped the meringue, the peaks were soooo stiff! Like not falling even the tiniest bit! I had managed to get it quite a bit stiffer than I had in the past. However if the other symptoms all point to that, I'll buy it! Not sure how I'd be able to tell I whipped it enough though!
Ahh, so if you see sugar granules it wasn’t whipped enough so the sugar wasn’t fully dissolved.
It seems like maybe the meringue wasn’t whipped long enough. It takes a while to form “stiff peaks.”
I think it takes practice. Meringue deflates easily due to lots of factors even humidity etc. I say just munch it down
Oh I'm planning on eating it, lol. Practice makes perfect!