Easy Meringue Cookie Recipe (2024)

FAQs

How to tell if meringue cookies are done? ›

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.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

You will know when you have a stiff peak when you can hold the bowl right over your head and the mixture stays in. Or, a less risky way of testing is, as you have done before, whisk in the mixture then turn it upside down. The peak should be stiff shiny and really, really white, like a silky vinyl white emulsion paint.

Using an electric mixer with the whisk attachment, beat together the egg whites, cream of tartar, and salt on medium-low speed until foamy–about one minute. Next, increase the mixer speed to medium-high and beat for 1 to 3 minutes until soft peaks form and the whites are shiny. Don't rush this step.

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment. This type of meringue is 'dried-out' in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing. Put the egg whites into a large, perfectly clean, grease-free bowl.

If your meringues start to brown, they are overcooked. The larger your meringues, the more oven time they will require. Store in an airtight container at room temperature. Serve within 3 days.

A warning — if you add your sugar too slowly the mix will get too fluffy and the texture of the meringues will be too open. Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Baking powder is a leavening agent that is used to give baked goods a light, fluffy texture. When added to meringue, it helps to aerate the egg whites and gives the meringue a light, airy texture. I can see no need or reason for baking powder in meringues, all you need are egg whites, sugar and a little boiling water.

Is meringue better with cream of tartar or lemon? ›

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

This usually happens if your meringue is made when it's super humid or if the egg whites and sugar aren't mixed correctly. To keep your fresh meringue from doing this, all you have to do is pay special attention to the recipe instructions to be sure you're following them exactly.

Thanks to the modern mixer, meringue making is a lot easier and older eggs aren't necessary. In fact, older eggs create a less stable foam because the liquid drains more easily from the bubbles. As a general rule of thumb, if stability is more important than volume, use fresher eggs.

In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!