I made a vanilla frozen parfait and I wanted to make an insert of cooked french meringue (it's a retro french dessert). The thing is that the meringue became very soft, more like a marshmallow. I was thinking that maybe I needed to coat it in something to protect it from the moist environment, I thought maybe cocoa butter. Anybody has a suggestion of how I could make that work. I really need the meringue to be crunchy.
Cheers.
N.
