Given the background description of some cooking related query, summarize the question into a title

Ex Input:
My attempts at Meringue-making are driving me a tiny but crazy...No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is really the best way I can explain it).I am currently working with 50-60 grams of granulated sugar per eggwhite (depending on what size of egg I have), a slightly heaped teaspoon (not the measuring-kind, just a regular, european teaspoon) of cornstarch per eggwhite.I add a pinch of salt to my eggwhites before whipping them up, then slowly add the sugar. Temperature-variation of the eggwhites did not seem to do much about the chewiness-Problem.I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80).How do I get them to dry all the way through without burning them? I SUSPECT the fact that I seem unable to get them all dried out is the actual problem!EDIT: For size: I usually strongly heap a teaspoon (mostly because the whole issue with a piping bag seems futile to me if the texture does strange things anyway...). They are not overly large, I'd say, and I even have the chewyness-issue when I make very very flat ones.

Ex Output:
How to prevent Meringue from turning chewy/gummy-like?


Ex Input:
I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution.So I would like to know how long should you brine meat for at this solution? What time with this solution should you brine per kg of meat and does this differ between poultry, fish and red meat?Just a rough estimation would be great as I don't want to over salt the food.

Ex Output:
How long should meat be brined for in a 10 percent solution?


Ex Input:
Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?

Ex Output:

Does olive oil and balsamic vinegar together need to be refrigerated?