Chocolate Meringue Cookies Recipe • Food Folks and Fun (2024)

FAQs

What are the three rules for making a successful meringue? ›

Chewy meringues are the result of two possible situations, under-baking and humidity.

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. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

If your meringue cookies turn brown or crack, it could be that the heat was a little too high or you baked them for a little too long. Every oven is a little different, so you can adjust the temperature or bake time suggested in the recipe card if needed.

Room temperature (68°F to 72°F) egg whites will whip up faster. Cold eggs are easier to separate. The solution? Separate your eggs while they're cold, placing the whites into a small container before adding them to the mixing bowl to come to room temp.

Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

Meringues for those that are not in the know are lovely little crispy pillows made from combining egg whites and sugar. There are a few different variations. You will often find homemade ones have a crispy exterior and a chewy or softer interior.

You don't want to overmix the puree or push it deep into the meringue; you simply want to swirl some over the top portion. Place in the oven and bake for 2 hours. Turn off the oven, leaving the cookies inside until the oven and the cookies are totally cooled about another hour.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

What is a substitute for 1 teaspoon of cream of tartar? ›

This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product. You can use baking powder to replace cream of tartar in recipes that also contain baking soda. Substitute 1.5 teaspoons (6 grams) of baking powder for 1 teaspoon (3.5 grams) of cream of tartar.

White Vinegar or Lemon Juice:Use an equal amount of white vinegar or lemon juice as a substitute for cream of tartar in recipes that involve stabilizing egg whites or whipping cream.

Our answer

If the meringue has turned slightly silver or pale grey then it is possible this is due to aluminium, though it is very rare for this to happen. If you have an aluminium whisk then it should be oxidised so that it has a hard surface.

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.

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.”

There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff.

But not all meringues are the same. There are in fact three major types: French, Swiss, and Italian. The distinction depends on how the key ingredients — egg whites and sugar — are combined and whether any heat is involved in the process.

At the very core, meringue is a sweet dessert topping made from whipped egg whites and sugar, but there are actually three types —Italian Meringue, French Meringue, and Swiss Meringue.

There are three basic types of meringue: French, Swiss, and Italian. While they all use egg whites as the primary ingredient, each style has its unique preparation method that affects its texture and taste.