High Altitude Baking Adjustments

4 Responses

  1. Kay Lobdell says:

    I want to make Betty Crocker Merry Meringues which are different flavored meringues piped out to look like candy kisses. But we are at 3000 feet and I am new to the change. ( I didn’t realize changing the recipes was so hard.) The recipe calls for:
    3 large egg whites
    pinch salt
    ¼ tsp cream of tartar
    ½ cup sugar
    ½ tsp vanilla extract
    flavor desired.

    Do I need to change anything due to the high altitude? I would appreciate any help. ( I am trying to make a variety of treats to have my son take to the hospital where he works. Everyone there is working above and beyond. I am hoping to add a little joy and at least a treat when there is not time for lunch.)

  2. kimberly coleman says:

    How can I figure out the adjustments if I am at 2900-3000 ft? Thanks in advance for any guidance.

    • Don Herman says:

      If you are right at 3,000 feet, you should use the 3000-5000 ft adjustments and see how that works for you. If your cake doesn’t rise enough, you may want to skip any adjustment at all. You’re right on the border of needing to do anything at all.

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