Ah the humidity, Karen, it likes to be an enemy at times. You know those little white silica packets that come in vitamin bottles or shoe boxes? Their reason for existence is to absorb moisture, so if you keep one or two in the corner of the container you're storing meringues in, it greatly helps keep them crisp. It's a trick in bakeries to store any hard sugar candies with them too so they don't get sticky. Annabelle@KAF

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