Here in Brazil, the children loves Meringues. But we can´t find satisfatory ones to buy. They´re always so sweet and with dry interior gritty, not chewable like the bests are. I wanna know what´s the secret to improve and let our Meringues chewable inside with not sugar, sugar, sugar, dried sugar. I wanna try them like chewing gums, is it easy? Another words. Just to parabenizate KAF for this AMAZING blog. I think i´m that kind of guy who can´t live without be in tune with you, constantly. The next 500 posts will come between salty and sweeter and lots of new followers will enjoy what we are enjoying luckily, since that first post!!!!! My best wishes! Some bakers find a secret to less gritty merinques may be superfine sugar instead of table sugar. Superfine will dissolve quicker in the merinque mixture instead of leaving the gritty-ness! Irene @ KAF Ricardo, for chewy meringues, bake them less; take out when they're as chewy as you like. Enjoy! PJH

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