Vanilla Meringue Cookie Recipe (2024)

FAQs

What is the trick to making meringue? ›

A meringue is done baking when it releases easily when gently lifted from the baking sheet. If it's close, keep checking every 5 to 10 minutes.

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse.

Beating the Egg Whites for Too Long

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

You may have opened the oven door while they were cooking or, if you flavoured the mixture, you could have added too much liquid. Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

The more sugar added to a meringue mixture, the denser and smoother the final foam will be. Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly.

As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Why are my meringue cookies sticky after baking? ›

As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they're not eaten immediately, before the humidity can get to them, it's basically a disaster.

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

Authentic meringue cookies follow a 1:2 ratio of egg whites to sugar. The meringues should be on the sweet side and have a crisp texture that instantly melts in your mouth.

‌Solution: Leave meringues to cool in the oven.

You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.

Whip for about 10 minutes, checking once the meringue looks thick and glossy. Add the vanilla and salt after about 7 minutes, while the mixer is on. To check it, remove the whisk and turn it upside down: does the meringue droop or hold its shape? Once it holds stiff it is done.