Ok. So last night when I got home from my bakery, I did a test with my Wilton Meringue powder and my CK Meringue powder and I did I side-by-side comparison to see if they both would dry equally or not.
I know a bunch of you prefer the CK over the Wilton, so I figured I'd try and master the CK (because I too prefer the taste over Wilton) even though in the past I have had issues with it drying quickly.
So, I did 4 cups of powdered sugar each...I did 3 tbs. of Wilton and then followed the CK instructions on the back of the CK bag which said to beat 1/4 cup of MP into 1/2 cup of cold water until peaks form...then add the 4 cups of powdered sugar into the mix...
I then flooded two cookies and figured I'd give it a good 14 hours to see if they were both dry...
The Wilton one was COMPLETELY dry and hard, the CK was NOT dry at all...it had a light crust on the top but the part under the light crust was still wet.
WHAT gives?? What should I be doing to get the CK Meringue powder to work and harden??