Hello, hopeing someone here can help me. I have made a choc. merinque
pie and though it is firm, it is not as firm as I would like. Do I just
need to cook the filling longer? Also when I cut it this morning it had
liquid in the bottom. And do people cool these kind of pies in the
fridge before serving to help firm everything up?
Thank you in advance for your help.
- posted 7 years ago