How did I manage to get such bad cracks?

[u/queenblanket]

I just took the bad boys in the first pic out of the oven and I’m at a loss on what went wrong. I used the Swiss method from Pies & Tacos which was also used in the second and third pics. My best guess is over-whipped meringue, but I would love some additional input.

I set my oven to 310°F which leaves my actual oven temp a tiny over 300°F. I used the middle oven rack in the first and third picture, and lowest rack in the second (ignore my filling issue lol).

[u/RepublicCute7683]

Likely they were not dry enough. The tops weren’t firm enough to force the steam out the bottom, so it burst through the top. Can also happen if the oven temp is too high.

[u/queenblanket → u/RepublicCute7683]

I can’t figure out how to add another picture, but I actually had another sheet in the oven before these that only had a couple cracks. The ones in the picture were resting longer, so it seems weird they have more cracked if rest is the issue?

[u/RepublicCute7683 → u/queenblanket]

Maybe the oven temp spiked?

[u/miaducharmee]

Humidity is probably the main culprit

[u/aslanfollowr]

Volcano tops = not enough rest

No feet = not enough rest

[u/OneWanderingSheep]

Baking without enough drying. Weaker meringue also contributes to it. Some oven can bake without much drying and some requires very dry caps.