Hi, My question is, which recipe is the best for making really strong meringues that do not fracture. I am developing a recipe that has additional meringue attached to the main piece with tempered chocolate. The meringue often snaps off at this joint. I don’t know if it is the tempered chocolate that contracts when cooling that causes the strain or if it is the meringue itself. The meringue seems very brittle. I have tried a number of different recipes. Your help would be appreciated.