Meringue collapses when it is overbeaten or when it is not baked long enough. Overbeating can cause the protein structure to break down, resulting in a weak and unstable foam that cannot hold its shape. Underbaking can leave too much moisture in the meringue, causing it to collapse as it cools. It is important to follow the recipe instructions carefully to achieve the right balance of air, sugar, and heat for a successful meringue. **

You can buy meringue at most grocery stores in the baking aisle. You can also find meringue at specialty baking supply stores or online retailers. If you prefer to make your own meringue, you can easily find recipes and instructions online. **

Cinnamon stars, also known as Zimtsterne in German, are traditional Christmas cookies made from ground almonds, sugar, and cinnamon. The dough is rolled out and cut into star shapes before being baked and often decorated with a glaze made from egg whites and powdered sugar. Meringue, on the other hand, is a sweet treat made from whipped egg whites and sugar. It can be baked into crispy cookies or used as a topping for pies and desserts. Both cinnamon stars and meringue are popular holiday treats enjoyed by many. **

No, traditional meringue kisses do not contain lactose. Meringue is made by whipping egg whites and sugar together, so it is naturally dairy-free. However, it is always important to check the specific recipe or ingredients used to ensure there are no dairy products added. **

No, meringue does not set in the air. Meringue sets when it is baked in the oven at a low temperature, allowing the sugar to crystallize and the proteins to coagulate, giving it a firm and stable structure. If left in the air without baking, meringue will not set and will remain soft and unstable. **

Yes, meringue can be stored in the refrigerator. It is best to store meringue in an airtight container to prevent it from absorbing any moisture and becoming soggy. Properly stored meringue can last for up to a week in the refrigerator. Just be sure to let it come to room temperature before serving to enjoy its light and crispy texture. **

There are a few possible reasons why the meringue may not be getting firm. One reason could be that there is still some fat or grease in the mixing bowl or on the beaters, which can prevent the egg whites from reaching their full volume. Another reason could be that the egg whites were not beaten long enough or at the right speed to form stiff peaks. Additionally, adding sugar too quickly or using old egg whites can also affect the firmness of the meringue. **

Yes, I can bake a meringue crown again. To make a meringue crown, you will need to beat egg whites and sugar until stiff peaks form, then pipe the meringue into a crown shape on a baking sheet. Bake it in a low-temperature oven until the meringue is crisp and dry. Once cooled, the meringue crown can be filled with whipped cream and fruit for a delicious dessert. **