Peppermint Meringue Cookies Recipe (2024)

FAQs

What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

I heat the oven to relatively high, then turn it right down as soon as the meringue is in, so it puffs up.” As Lepard says, “You are not so much cooking meringue as drying it out, so there's no great mystery to a chewy one: just cook it for less time than you normally do.”

Meringue cookies can be frozen in an airtight container and layered with parchment paper for up to 3 months. Allow them to thaw at room temperature. Storing meringue cookies in the refrigerator will cause them to become very soft and sticky.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

Italian Meringue Recipe

This type of meringue is commonly known as the most challenging of the three to master, but with the right technique you can create delicious desserts topped with this fluffy Italian treat. Like most meringue recipes, Italian meringue starts with sugar, water and egg whites.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Hard meringue contains two times as much sugar as soft meringue. In both cases, the secret to success is to wait to add sugar until the egg whites have risen well and formed soft peaks. In fact, if you add sugar too soon, the meringue will take longer to form stiff peaks… and it will have less volume.

They bake at a low temperature for an extended time until they are crisp on the outside and slightly chewy on the inside. You will know you have a good meringue if it: Whips to stiff peaks. Finishes crisp and dry.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

If they're not eaten immediately, before the humidity can get to them, it's basically a disaster. Meringues are meant to be crispy, not squishy.

Can you overmix meringue cookies? ›

Overmixing: Overmixing the egg whites can cause the proteins to break down, resulting in a denser, chewier texture rather than a light and airy consistency meringue.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.