Finnish 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.

Do not put your meringue cookies in the refrigerator as this will add moisture to them. Keep the cookies away from excess heat or moisture, as it will cause them to become chewy. Make-Ahead: Since they keep well in a dry, cool, airtight container, you can make these up to 2 weeks in advance.

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.

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.

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.

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.

As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they're not eaten immediately, before the humidity can get to them, it's basically a disaster.

No, putting meringue in the refrigerator will actually make them fall apart. Instead, place them gently into airtight containers, and place a sheet of parchment paper between each layer so they don't squish each other. Store the meringue in the container at room temperature for up to 3 weeks.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

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.

Why is my meringue like marshmallows? ›

Make sure your oven isn't too hot

The aim of meringues is simply to dehydrate them, rather than to cook them. If your oven is too hot, the sugar with caramelise and your resulting meringue will be brown, soft, chewy and powdery.

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.

Beating the Egg Whites for Too Long

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.