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 .

Do you need cream of tartar for meringues?

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse . Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Why did my meringue cookies spread?

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

How to keep meringue cookies crisp?

But not anymore: Now, I'm using my freezer to make meringues no matter the weather. No one is more thrilled than my uncle. The trick is to store the baked, cooled meringues in the freezer , where the dry, cold air prevents them from attracting moisture and losing their crispness.

Why is my meringue not stiff enough?

There are some reasons why the egg whites that you are using for making meringue do not stiffen: You did not whisk it long enough . It might have been over-mixed. The container or the whisk that you used to make the meringue is dirty.

How do I get my meringue to stiffen?

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!

What is the secret to making good meringue?

Low and slow is the way to go. 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.

What must be avoided when making meringue?

7 Common Mistakes to Avoid When Making Meringue Adding Sugar Too Quickly. Skipping Cream of Tartar. Mixing in a Dirty Bowl. Using Cold Eggs. Overbeating the Egg Whites. Squeezing the Air Out. Baking at Too Low a Temperature. Mar 19, 2024

What happens if you put too much cream of tartar in meringue?

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste ,” Molly warns.

Why is my meringue still soft after baking?

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.

How do you fix runny meringue cookies?

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks . You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

How do you fix soft meringues?

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.

Why are my meringues still sticky after baking?

Still sticky? “ Throw it back in the oven for 10 minutes (at low heat) to crisp it up a bit ,” Jackson says. 8. Let the meringues cool completely before attempting to separate them from the parchment paper.

Chocolate Chip Meringue Cookies - Recipe Diaries (2024)

Published: Dec 26, 2011 · Modified: Aug 28, 2023 by Jenna · This post may contain affiliate links · 4 Comments

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Meringue is a whipped mixture of egg whites and sugar and can be used for pie toppings such as lemon meringue pie, baked Alaska, or even these chocolate chip meringue cookies. They look like fluffy clouds and taste amazing.

Chocolate Chip Meringue Cookies - Recipe Diaries (1)

Jump to:

Why You Will Like This Recipe
Types of Meringue Cookies
What do I need to make Meringue Cookies?
How to make the Meringue Cookies
Tips for Meringue Cookies
Chocolate Chip Meringue Cookies

Why You Will Like This Recipe

On a scale of 1 to 10, I’d rate the level of difficulty for meringue cookies to be at least a 7. If you have NEVER made them before. You are going to screw up a couple of times making these cookies until you get it right and that is ok

. That is how I learn from mistakes anyway until I get it right. Meringue cookies and macarons are both on the same level and if you wanted to master macaron cookies, start off with meringue first. Meringue cookies are basically egg whites and sugar whipped until stiff peaks form. Macarons are pretty much the same thing but have almond flour in the cookie and require a few extra steps.

Types of Meringue Cookies

There are 3 types of meringue cookies: French Meringue, Swiss Meringue, and Italian Meringue. These cookies are made using the French Meringue Method which is the method most people are familiar with: beaten egg whites and sugar until stiff peaks form.

Chocolate Chip Meringue Cookies - Recipe Diaries (2)

What do I need to make Meringue Cookies?

Cream of tartar is a common ingredient found in many households and kitchens. It is a white, powdery substance that is actually a byproduct of winemaking. Cream of tartar is also known as potassium bitartrate and is often used as a leavening agent in baking. It works by activating baking soda when combined with moisture, such as in a recipe that calls for both cream of tartar and baking soda.
Egg whites, also known as albumen, are the clear liquid portion of an egg that surrounds the yolk. They are a low-calorie, high-protein food that is easy to incorporate into a healthy diet.
Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
Mini chocolate chips, semi-sweet
Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
See the recipe card below for a full list of ingredients and measurements.

How to make the Meringue Cookies

Preheat oven to 200ºF.

Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.

In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Tips for Meringue Cookies

A piping bag is a really great tool to use for the meringue. Add the tip to the bottom of the piping bag to make really fancy star-like meringues. These two kitchen tools really aren’t necessary but if you want to have Pinterest or Instagram worthy pictures then definitely use them. 🙂

Make sure your beater and bowl are perfectly clean before making meringue cookies.

Let your egg whites come to room temperature before beating them. All you need to do for this, is let the eggs sit out in a bowl on the counter somewhere in your kitchen.

Gradually add in the sugar when the egg whites are at stiff peaks. Use a tablespoon at a time.

After you’ve mastered the basic meringue cookie you can experiment with adding color or different flavored extracts to your cookies.

What to serve with cookies? Serve this at a party along with appetizers and plenty of Christmas Cookies

If you tried this Chocolate Chip Meringue Cookies any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

Chocolate Chip Meringue Cookies

★★★★★5 from 2 reviews

Description

Meringue is a whipped mixture of egg whites and sugar and can be used for pie toppings such as lemon meringue pie, baked Alaska, or even these chocolate chip meringue cookies. They look like fluffy clouds and taste amazing.

Ingredients

1 spray(s) cooking spray

½ teaspoon of cream of tarter

½ teaspoon vanilla extract

4 large cold egg white(s)

1 cup(s) sugar

½ cup(s) mini chocolate chips, semi-sweet

Instructions

Preheat oven to 200ºF.

Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.

In a large mixing bowl, beat egg whites, cream of tarter, and vanilla, with an electric mixer until soft peaks form. Gradually add sugar (1 tablespoon at a time) and beat until stiff, glossy peaks form; gently fold in chocolate chips. You can tell when meringue is ready if you take some of the mixture and rub it between your fingers. If you still feel sugar, then they aren't ready yet.

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Notes

WW points: Blue: 4

Category: Medium
Method: Mix
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 36
Sugar: 8g
Sodium: 8mg
Fat: 0g
Saturated Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 1g

Keywords: meringue cookies