Classic Vanilla Meringue Cookies Recipe (2024)

FAQs

What is the secret to making good meringue? ›

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.

Use Fresh Eggs for Greater Stability: It's often said that old whites are your best choice for making meringue, and in fact there is some level of truth to the claim. Old egg whites are thinner, so they foam more quickly and produce more volume, which was great back when people whipped meringue by hand.

The French meringue recipe is probably the most well-known meringue cookies recipe. Even though the Italians have their own recipe, the French version is by far more widely used in Italy.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

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.

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

Adding the Sugar Too Quickly

With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam.

Failing to separate the yolks and the whites properly is the biggest mistake you're making with meringue. Fatty egg yolks will prevent the formation of egg whites, which can lead to a poor whip. You'll know there's something wrong if your meringue comes out runny without any valleys or peaks.

The main difference is that the Italian method melts the sugar and water together to create a syrup before slowly adding in the egg whites and whipping the mixture to stiff peaks. Because the egg whites are combined with heated syrup, this meringue doesn't need to be baked before you can enjoy it.

What is the difference between French meringue and Swiss meringue? ›

Swiss meringue is denser and glossier as compared to its French cousin. It is made by first mixing together egg whites and sugar, then heated over a bain-marie, or double-boiler until the sugar is completely dissolved and the mixture reaches a temperature of 71°C.

Using an electric mixer with the whisk attachment, beat together the egg whites, cream of tartar, and salt on medium-low speed until foamy–about one minute. Next, increase the mixer speed to medium-high and beat for 1 to 3 minutes until soft peaks form and the whites are shiny. Don't rush this step.

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.

Also, it is a good idea to use parchment paper or aluminum foil to line your baking sheets, not wax paper, as the meringue will sometimes stick to wax paper. Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues.

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

There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the 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.