Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Problem: 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.
Solution:
How to prevent Meringue from turning chewy/gummy-like?