Identify two problems that may occur when preparing soft meringues. When preparing soft meringues, two problems that can occur are shrinking of the meringue and beading which can be caused by overcooking and or having undissolved sugar.

Answer:

Soft meringues are lightly sweetened and used on top of pies and desserts, like floating island. Hard meringues are made with more sugar and are baked at very low temperatures to dry them out.

Explanation:

Hpoe this helps.

Soft meringues are used as the garnish for pies and sweets like floating islands and are only gently sweetened. To make hard meringues, extra sugar is added, and they are cooked at extremely low temperatures, which dries them up.

Hard meringue is dried out by being baked in the oven at a very low temperature for a very long time. It is used to make cookies and desserts like pavlova and vacherin. Soft meringue is described as light and fluffy. It spends a brief time baking in a hot oven. It is used to top pies like Christina's lemon-lime meringue pie.

The final product should have a dry, crisp, and crunchy texture depending on the egg whites to sugar ratio. Others, like the Pavlova, use Swiss meringue and are baked until they are firm but still slightly soft to the touch.

If you bake your meringues at the incorrect temperature or for an extremely long time, they will become chewy.

Thus, Soft meringues are used as the garnish for pies and sweets.

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