We are having problems with softening of coffee meringues in whitch we use coffee powder as the flavouring. Is this the couse of the problem ?

Adding cpffee powder or coffee essence to the reciepe does not ussually couse meingues to soften provided they are baked thoroughly. Meringues are normally baked at about 116ºC (240ºF) for 3 h to ensure that are completelly dried out. It is advisable to the meringues in a dry atmosphere with the oven dampers left open.

The meringues should be cooled completely before paking and storeged in a warm dry atmosphere. If you do not have such storage conditions available they should be packed in aither moisture-impermeable bags or sealed containers. Merigues are very high in sugar and consenquently are hygroscopic. If left in humid atmosphere they will soon become sticky to touch and eventually will become soft. In wet weather where the atmosphere is more moist than usual the meringues should not be left exposed.