Finnish Meringue Cookies Recipe (2024)

FAQs

Why are my meringue cookies still chewy? ›

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success. Cream of tartar helps these Cranberry-Lime Swirled Meringues retain their cloud-like texture.

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.

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.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

“Just be sure to bake them just until the middle is set and chewy – no more – to get that perfect, nougat-like texture.”

Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

You don't want to overmix the puree or push it deep into the meringue; you simply want to swirl some over the top portion. Place in the oven and bake for 2 hours. Turn off the oven, leaving the cookies inside until the oven and the cookies are totally cooled about another hour.

A secret ingredient: corn starch

Corn starch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking.

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

Why do you put icing sugar in meringues? ›

Recipe Notes

If you want, you can add some crème of tartar (an acidic powder) to the meringue to stabilize the mixture. Add icing sugar instead of caster sugar as it dissolves quickly and it will make the process a little easier. Incorporate the sugar slowly as you beat it through the meringue.

Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight. Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.

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.

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!

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.

cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method."