Chocolate Chip Meringue Cookies - Recipe Diaries (2024)

FAQs

What are the three rules for making a successful meringue? ›

Use eggs at room temperature. Cold egg whites tend to reduce meringue volume. Never let any yolk get into the whites. Don't overbeat egg whites.

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

Back to the proportion and ratio part, if you want your meringue to come out firm and crisp on the outside you need to use 1 part egg whites 2 parts granulated sugar. The other secret to a real good meringue is time, you have to whisk the egg whites and sugar enough time to get a stable meringue.

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess.

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.

While sugar helps stabilize those whipped egg whites as you beat more air into it, there's still a risk of collapse. Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success.

Lots of people add sugar to their egg whites before they have stiffened but if the whites aren't stiff before you add the sugar then they never will be. Make sure they form stiff peaks and then add the sugar a spoonful at a time.

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.

If the atmosphere is humid or rainy, the meringues pick up the moisture in the air because sugar is hygroscopic — in other words, it attracts water. As it draws in moisture, the meringues become sticky and soft instead of dry and crisp.

What does adding cornstarch to cookies do? ›

Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Whether a recipe calls for such an adjustment or simply one whole egg, the method of incorporation is almost always the same: slipping it in just after the butter and sugar are creamed up light and fluffy, with the mixer still running.

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff.

cream of tartar is your meringue “MVP”!

I don't know the science behind it but I firmly believe that it is that extra “something” that gives me those perfectly beaten whites. 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!

Meringue can be used in various desserts, including pies, cakes, and cookies, as a topping or an ingredient. There are three basic types of meringue: French, Swiss, and Italian. While they all use egg whites as the primary ingredient, each style has its unique preparation method that affects its texture and taste.

At the very core, meringue is a sweet dessert topping made from whipped egg whites and sugar, but there are actually three types —Italian Meringue, French Meringue, and Swiss Meringue.