Yours is the only blog I faithfully read daily (though I haven't read all 500 posts!). It has provided endless inspiration and valuable information. I guess I'm moving on to the next step, because this is my first posting! I was hoping someone would ask this question, but since no one has, here goes... My meringues are always hollow, but based on your picture of the cross-section, yours are not. Any idea why? Yours are probably better than mine, Joanie! They're actually supposed to be hollow. But I find that somehow the maple sugar is moister than granulated; using the same recipe with granulated sugar, I get hollow meringues, but the moisture in the maple sugar (or maybe moisture + acidity?) "weighs" them down a bit. That's my theory, anyway... :) PJH

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