How do you prevent meringues from cracking when they are baked?

- Measure the ingredients accurately: Use a kitchen scale to measure the ingredients accurately, especially the egg whites. Any slight variation can affect the texture of the meringue.

- Use room temperature egg whites: Cold egg whites don't whip up as well as room temperature ones. So, make sure to remove the eggs from the fridge and let them come to room temperature for about 30 minutes before whipping.

- Add sugar gradually: When whipping the egg whites, add the sugar gradually, one tablespoon at a time. Adding the sugar all at once can cause the egg whites to deflate and become runny.

- Beat the egg whites until stiff peaks form: This is the key to getting a stable meringue that won't crack. Beat the egg whites until they form stiff peaks when the whisk is lifted out of the bowl.

- Fold in the dry ingredients gently: Once you've beaten the egg whites, gently fold in the dry ingredients. Overmixing can cause the meringue to deflate and become runny.

- Use parchment paper: Line your baking sheet with parchment paper to prevent the meringues from sticking to the sheet.

- Bake the meringues at a low temperature: Bake the meringues in a preheated oven at a low temperature, around 200-225°F (100-110°C). This will help to prevent them from cracking.

- Don't overbake the meringues: Meringues should be baked until they are dry and firm to the touch. Overbaking can cause them to crack and become tough.

- Let the meringues cool in the oven: After baking, turn off the oven and leave the meringues in the oven with the door closed for about 15 minutes. This will help them to dry out and set without cracking.

- Store the meringues in an airtight container: Store the meringues in an airtight container at room temperature for up to 24 hours.