Hi Gail! One of the things I talked about in this article was humidity, which I'm thinking is connected to the cloudy day you were told made meringue baking difficult. Humidity will cause meringues to take longer to dry out because of the moisture in the air. If you're making soft meringue for a pie or if you're making pavlovas which don't have to be dried out all the way through, it'll be totally fine. Clouds won't make meringues fall, it's just going to take significantly more oven time to get meringues to dry out completely and they're likely to absorb moisture again the second they're out of the oven so they'll be a little chewy. Annabelle@KAF

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