Egg whites from a carton do not work well when making meringue cookies, so they are not a good choice for this recipe. In meringues, super fine sugar dissolves beautifully, and produces a meringue without a grainy or gritty texture.
A too-hot oven is a prime cause of meringue woes. Get an inexpensive oven thermometer I like this one! This way, even your oven runs too hot or too cold, you can adjust the temperature accordingly and maintain a consistent temp for your meringues. Okay…technically it IS optional. Adding cream of tartar is like a little extra insurance policy that your meringue will turn out, stiff peaks will form, and all will be right in the world.
But if you have easy access to cream of tartar, then you have no excuse not to use it. Cracked meringues are probably the most common problem people run into, and there are multiple causes behind it!
This is easier to see when baking white meringues vs colored. Humidity is the natural enemy of the meringue, and refrigerators tend to be very humid places. Meringues have a naturally short shelf life, and are best enjoyed within just a few days of baking them. If you live in a dry environment, your meringues may last a bit longer, and if you store them in an airtight container in a dry place you may get up to days from them.
If you live in a very humid environment, their best shelf life may be as short as 2 days. Chewy meringues can be caused by underbaking the meringues in the first place, in which case they might always be slightly chewy, or by the meringues naturally absorbing moisture from the air over time, in which case they may be able to be crisped up a bit. To try and crisp up your baked meringues, place them back on a parchment-covered baking sheet and put them in a degree F oven for minutes.
After baking, let them cool then test them—they should be crispy again! I posted some teaser pics on Instagram stories , and people went crazy asking how to make them.
To create these pretty pastel meringue kisses, all you have to do is prepare different colors of meringue batter—in this case I had white, yellow, pink, purple, and teal. I had them in piping bags already, and I just squirted the different colors of batter into a larger piping bag fitted with a round attachment, trying to space the colors evenly around the sides so that they would all come out the opening together.
You could also use a spatula to place them in a piping bag. Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
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This site uses Akismet to reduce spam. Learn how your comment data is processed. I have been wanting to make this for couple of weeks before but I have not found the right recipe. After trying this my whole family fell in love. Hey Mary, I am so glad you found it! It sounds like it worked out perfect for you, I am thrilled! Thank you so much for your feedback! I made these first time with my kids and turned out very good.
Your instructions are very detailed and easy to understand. I will definitely try other recipes from your website. Can I use liquid water-based food colouring? Yes, definitely! So start small and add gradually. The other thing you can look at is picking up some powdered food coloring.
My favorite are the master elite colors from The Sugar Art: thesugarart. Love this recipe! What did I do wrong? Hi Vanessa! Hi Shan! I would recommend mini chocolate chips, as opposed to full size. First time merengue maker here. Easy instructions, followed the recipe exactly and the finished product is superb. I made different sizes, shapes and colors with all my piping tips to experiment a bit and see what size and shape I like best. All of them baked evenly and are crunchy and delicious.
Thank you for all the tips. I feel like a merengue pro now. Thank you, Lucy! Have been looking for a well instructed recipe. Thank you for specific instructions on how to properly make these cookies. I will certainly be adding this recipe to the binder! I have made these twice now. I only have one problem with them. They are so much easier to do than I thought. Perfect results both times. I did share them with a couple of friends that had never had them and one called them crunchy marshmallows.
Thank you for teaching me how to make these. You certainly give detailed instructions. Thank you! Haha, yes, it got a little wordy in there! Please come back and let us know how they work out for you!
This recipe is easy and looks impressive. They hold peaks on a spoon or in the bowl, but their very tips flop over. The final stage is stiff peak, where the meringue will hold almost any shape. It will form sharp, distinct points in the bowl, and it is quite stiff and glossy.
But caution, if you cut back on the amount of sugar drastically, your meringues may not hold their shape. They may also be hollow in the middle. Plus, they will still taste sweet. To build the structure you must have enough sugar. Bake 0. Do you have to boil mason jars to seal them?
While the old guidelines. Sugary grit pierces the fluff that should have been. The soft peaks expected after ages of whisking flop like an airless balloon.
It just takes careful attention to the recipe directions and squelching the impulse to open the oven door for a peek. As for those cracks, while they may not be eliminated entirely, they may yet turn to gold. A successful meringue is the result of all its components coming together. It starts with fresh, room-temperature egg whites. If your freezer is bursting with tubs of frozen egg whites left over from all your custard making, defrost them overnight in the fridge and then bring them to room temperature.
Whisking may take a bit longer, but the formerly frozen egg whites will work. Whisk the egg whites on high until stiff peaks appear. Slowly add the required amount of sugar extra-fine sugar is best a tablespoon at a time until all has been incorporated into the meringue.
The sugar provides molecular support and helps to firm the structure of the egg whites. Find it in your supermarket baking section, or simply pulse regular sugar in your food processor for a couple of minutes. Line your baking sheet with parchment paper before piping the meringue. The paper makes it vastly easier to remove the meringue after baking, and cleanup is a breeze.
Flip the paper over, so the markings show through, and pipe the meringue. Beware of humidity, rain, steamy dishwashers and boiling pasta pots. The sugar in the meringue pulls moisture from the air.
Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking.
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