Why do meringues go brown?

Meringues can turn brown due to the Maillard reaction, which occurs when proteins and sugars react under heat, leading to browning. Additionally, if the oven temperature is too high or if they are baked for too long, the outer layer can caramelize and darken. Proper baking at a low temperature helps achieve a white, glossy finish. Using an acidic ingredient, like cream of tartar, can also help stabilize the meringue and prevent browning.