Starbucks Coffee Meringue Cookie Recipe - Tammilee Tips (2024)

FAQs

Why are my meringue cookies not hardening? ›

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

This may be the most common mistake, and the one that causes meringues to deflate. When you whip whites at a high speed, says Chef Michelle, "both large and small air bubbles form and the large ones burst‚ which causes flattening." For more tips, watch our how-to video on making meringue cookies.

Meringues are very sensitive to humidity. They become sticky and chewy. But this is very easily fixed by placing them into the fridge. You can either store them in an airtight container in the fridge for a couple of weeks or you can store them in an airtight container at room temperature for a couple of weeks.

All meringues will expand/spread slightly as they bake, as the air trapped in the meringue will expand slightly.

Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!

You can't overbeat meringue: It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.

For the giant meringue, leave the oven on low all night to dry, crisp and caramelise it. If you prefer to make smaller piped meringues just bake them for the allocated time before bed, turn the oven off and leave them overnight to cool to rid of any tackiness.

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

Can you rebake meringue cookies? ›

You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

Meringues can have a softer centre, depending on time/temperature of baking/drying (moisture retention = softer centre), but they won't be chewy. Chewy meringues, or pavlovas, have cornflour and vinegar added, which helps create that chewy centre.

If you have leftover meringues, you can store them at room temperature or in the freezer for up to 1 month. If it's a warm or humid day, place your meringues in the fridge for 30 minutes first to make sure they're cool.

Any grease or egg yolk will keep your whites from beating to stiff peaks properly. So, before you begin, wash all your equipment with hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls, as they can retain a greasy residue from previous uses.

Problem: Your meringue is spongy.

Meringue should be glossy and smooth. If your meringue is spongy rather than silky, you probably haven't whipped it until it's cooled. ‌Solution: Re-whip your meringue. Use your electric mixer to whip the meringue again until it reaches the desired texture.

Add an extra whipped egg white: If whisking the meringue for a longer time doesn't solve the issue, you can try folding in an extra whipped egg white. This additional egg white can help stabilize the mixture and improve its texture [1].

It's all about moisture. To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.