Peppermint Meringue Cookies Recipe (2024)

FAQs

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

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.

Don't make meringues on humid days. Humidity causes meringues to be sticky and chewy. Bake meringues at low temperatures because they tend to brown quickly. We recommend 200°F for 1 hour or until dry.

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.

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.

When do you use the whisk beater versus the flat beater on a stand mixer? The whisk beater is used to aerate mixtures such as egg whites for a meringue; the spade or flat beater to mix things together. Unless otherwise specified in a recipe, it is generally the flat beater that is meant to be used.

Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.

Our answer. An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white's proteins so that they become long strands instead.

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.

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

How to tell when a meringue is done? ›

When the meringue is finished it should be almost white, with just a hint of color around the bottom. Turn off the oven, prop the door open and allow the meringues to cool on the pan in the oven for 30 minutes. Remove the meringues from the pans, and place them on a wire rack to cool completely.

“Without cream of tartar, the meringue wouldn't be as strong, which may result in pancakes that aren't as tall and fluffy as they could be,” she mentions.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, so it is not used in hard meringues. Add sugar gradually.

Too-Soft Meringue

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.

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.

Meringue can be used in various desserts, including pies, cakes, and cookies, as a topping or an ingredient. 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.

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.