I’m having a problem perfecting my French Meringue Discs. I’m using Rose’s recipe, but increasing the size to 15 oz egg whites and 14 oz each of the sugars to make 3 large discs. The baking time is much longer than her recipe states: my best effort so far was at 200 degrees for 4.5 hours. But on most of the meringues that I’ve made, I’ve had some melted sugar seeping out of the discs. Why would this be? I’ve tried to incorporate the powdered sugar thoroughly, so that there are no lumps of sugar in the meringue before I bake it. I live in the Pacific Northwest, so it is somewhat humid (80% humidity the last time I baked them). Could that the the problem, or does anyone else have any other ideas?