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

Q: http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to the public only until July 21). Anyway, the instructions says to use margarine to really get close to the original recipe, but butter is an OK substitute. What exactly is the difference between margarine and butter when making sauces? Is one better than the other (it seems to me that margarine is supposedly better -- but always thought that I should stay away from it)?

A: Hot Sauce: margarine versus butter
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Q: I've been making freezer burritos and eating them for lunches this week. The first batch I made microwave beautifully: just 45 seconds and they're hot all the way through. They were layered with rice, beans, and corn, nothing else (I don't eat cheese and I wanted them to be non-spicy so I can eat them when I'm feeling unwell). The second batch replace the corn with ground beef, cooked and seasoned. The exact same beans, the same rice made the same way. They're smaller, due to using a different package of tortillas; after almost 2 minutes of heating in the same microwave, the meat burrito I had brought still had cold spots in the middle. What causes this? Can I avoid it somehow? Should I mix the ingredients instead of layering?

A: Why do my meat burritos not heat well?
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Q: 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.

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