Vanilla Meringue Cookie Recipe (2024)

FAQs

How do you know when meringue is done baking? ›

Baking 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.

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten 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.

A couple ideas… never use a plastic bowl, metal or glass only and make sure there is not even a drop of egg yolk. Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue.

Meringues can crack because of the sudden change in temperature.

As tempting as it is, try to avoid opening the oven until the very end of baking, or your baked meringue may crack. Use caution when using bulk egg whites in the carton, unless otherwise specified by a recipe or unless you need to use pasteurized egg whites for food safety reasons.

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.

Adding sugar before whipping was also not ideal, leading to cakes that baked up a bit too dry. In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within.

A baked meringue should have a chewy center and a crisp exterior. ‌Solution: Leave meringues to cool in the oven. After turning the oven off, you can leave meringue cookies inside to finish drying out. Crack the oven door if you're worried the heat will be too high.

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.

What is the most stable meringue for cookies? ›

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

1 Answer. I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier.

If you need your meringue to have stiff peaks, you whisk it until the little peaks stand straight up from the whisk when you lift it out of the bowl, and the meringue doesn't fall out of the bowl when you turn it upside down.

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.

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.