I made meringues last weekend to use the whites after I made creme brulee for Valentine's Day. DH said he usually doesn't like meringues because they stick to his teeth, but the ones I made weren't sticky at all and dissolved nicely in the mouth. He gobbled them down with no complaints. What would cause stickiness? I usually use cream of tartar, but was testing out a new recipe that called for vinegar instead. I made a basic vanilla meringue and then divided it in thirds to make vanilla, cocoa, and mocha chip. None of them were sticky, but the vanilla were the loftiest. It's hard not to deflate the whites when adding the mix-ins. I'll have to try making Ohio Maple Meringues with local maple sugar the next time I have extra egg whites on hand! Stickiness in meringues has to do with moisture content. The sugar in the mixture is always looking to attract water, from wherever it can get it. It could be that the extra liquid from the vinegar meant that you needed more drying time, or it could be that it was a more humid day. Susan

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