Hey Laura! The little bumps sound like a sugar-fineness related reaction if the sugar wasn't super-fine, but I'm thinking your oven did some odd things like it might have fluctuated in temperature while the meringue was baking. The rose color likely meant the oven spiked up to a higher temperature at some point. As for the collapsing, I'm thinking it needed some additional whipping time to get to either a medium or stiff peak. Annabelle@KAF

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