Chocolate Meringue Cookies Recipe (2024)

FAQs

What is the secret to making meringue? ›

Gradually add maple syrup or granulated sugar and cream of tartar and increase speed to medium-high. Whisk until stiff peaks form for about 5 minutes. Add 1/2 tbsp of cacao powder and whisk for another 30 seconds until fully combined.

There are a few different variations. You will often find homemade ones have a crispy exterior and a chewy or softer interior. What is this? Store bought meringues are often crisp all the way through.

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.

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.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Store your meringue powder in a cool, dry place. While it does contain eggs, it does not require refrigeration.

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

Fat residue in your mixing bowl or on the beaters of your mixer is the mortal enemy of meringue. Fat will impair the egg white's ability to be whipped into stiff, glossy peaks. You can prevent this disappointment with one teaspoon of white vinegar.

Why is my meringue like marshmallows? ›

It doesn't have to be perfect, but if there are too many undissolved pieces of sugar, it means it's not fully dissolved into the protein layer of the egg whites. When this happens, your meringues won't come out crisp and they might seep liquid during baking as the sugar melts out of the meringue.

cream of tartar is your meringue “MVP”!

A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

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.

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.

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.”

After the cream of tartar is added increase the mixer speed to medium. When you start to see tracks form you can start adding your sugar - a little bit at a time. Once all the sugar is added increase the mixer speed to high. Keep beating until stiff peaks form.

First, make sure you don't add stuff which will color the egg white/sugar mixture. Various flavorings can tint the meringue, and if you put something colored into the oven, you'll get something colored out. Second, bake it at the lowest temperature you can.

To best create a stable meringue, there are a few rules and precautions to follow. Ensure that the egg whites do not come in contact with any fats, whether from the yolks or from your equipment, as fats coat the proteins and prevent them from readily forming a foam. Be sure the bowl and whisk are free of grease.