I just made the Aurora Blood Orange Tart from PPB; the meringue topping is the bitter chocolate speckled meringue. The instructions are to bake the pie with meringue for 10-15 min at 350F “or until the meringue just begins to brown.” The meringue had not begun to brown after 10 minutes so I baked for another 3. The meringue cracked in the interim….I removed the pie from the oven even though the topping wasn’t browned.
I weighed my ingredients and used superfine sugar and powdered sugar as recommended (this recipe has a lot of sugar!). I don’t think I over beat my meringue…...it was still nice and glossy when I folded in the powdered sugar and chocolate mixture.
Any thoughts on what may have happened?
Any help would be appreciated.