Yes, you could butter the pan. It really depends on how you like your Meringue Cookies. If you like them quite soft and marshmallowly, then you could leave them just an hour or two before eating. The longer they sit the firmer the texture.
Not sure what you mean. If you mean the meringue didn't get thick, you may have to beat it longer. And make sure there aren't any pieces of egg yolk in the whites as that will prevent them from whipping up to stiff peaks.
Thanks so much. For the first time I have made pastry creme (I want to make a Mille Fuelle) and meringues (with the egg whites) thanks to your recipes (and its Christmas Eve!). They look amazing! I love your video style. You explain why each step is done which I really like and your direction is clear. I'm looking forward to cooking more with you.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
This was such a great video! I've always wanted to know the mystery behind meringue! I hope to try it soon! I have to get the mixer. All I have is a blender for now.
I think meringue cookies are my favorite, they're light, crispy, not overwhelmingly sweet... and besides the sugar they have, they're very jean-friendly!!!!
The reason I say to leave the top element off, is because some people are finding that their cakes, etc. are getting over baked on the outside before the inside is done. If you don't find that, then I would keep using the top and bottom element.
I don't know where you live, but humidity can cause meringues to be sticky. One thing you could do is once the meringues are baked, turn the heat off, but leave the meringues in the oven for several more hours, or even overnight, so they can continue to dry out.
No. It isn't absolutely mandatory. However, adding a little acid (like cream of tartar, lemon juice, or vinegar) does help to keep the meringue stable and gives more volume to the beaten egg whites.
The question you had asked was whether to use icing or white granulated sugar. I said I used granulated white sugar. I process the sugar to make it finely ground so it dissolves easier into the meringue. However, if you don't have a food processor you could just use the granulated white sugar. Just make sure that the sugar, after making the meringue, is completely dissolved into the meringue. Test this by rubbing a little of the meringue between your fingers and the meringue should be smooth.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause them to break down. Or it could be a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool, and continue to dry out, in the oven.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause this problem. Or it could be that if liquid is oozing from the meringue it's a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool in the oven.
Meringues are so easy to make. I made 2 batches of it & just waiting for it to bake! :) it will be quite a long wait since my meringues doesn't fit in my oven ;(
How about a meringue that is so light and crisp that it dents when you touch it? Dry and light-crisp , almost like sugar ash? The type of meringue I'm talking about is so delicate that it cannot be picked up by the edge. Where is the recipe for that? Thanks!
I think if you really dry it out in the oven you can accomplish this. So don’t take it out of the oven, let it stay in while it cools and maybe even at very low heat for awhile. After it’s off, let them sit there overnight.
omg!! I tried making meringue cookies soo many times already! and so I tried this recipe and was extrq careful and tadaaa! my meringue cookies are perfect!!! so yummy and made it pink and purple! sooo pretty! :D
If the humidity is low, you should be able to store them about a week. I've never stored them longer than that, so I don't know whether they would last a month.
I usually bake on the middle rack. However, when baking two pans at a time it is advisable to rotate the pans halfway through baking. This ensures even baking as typically ovens have hot spots.
Okay great recipe(do you have one showing how to make meringues into mushrooms?) Like I said great recipe,but I keep being distracted by the beautifully aged table behind you..lol
Hi Stephanie, can I grind and make meringue powder out of these? Will your recipe make chewy meringues or crispy ones? and could I use it for royal icing?
I cooked my meringues at 95C for 1 hour and 30 minutes. Upon opening my oven, I see this yellow substance below my meringues (a little bit of bubbles too) Why is that?
I'm Swedish and was chocked to know that none of my American friends knew what Meringue was :P. In Sweden it is very common. :P I looked up a youtube video to show him ;)
Hi, I am making these right now, they are in my oven and I can see that outlining the cookies is a gooey/watery substance, and I don't know what to do!
There are a few reasons this could happen. The meringue was under beaten, the humidity is too high, or your oven may be running too hot. You could lower the oven temperature by 25 degrees F (15 degrees C). You may want to buy a free standing oven thermometer to double check your oven's calibration.
I'm so excited about this recipe! My daughter is having a Hello Kitty/Tea Party theme for her 6th birthday and I attempted this recipe. They're currently in the oven for the first half of their time before flipping them around. Thank you for the video and the recipe. I had always been afraid of meringue cookies, but you've made this a no fuss recipe. I did add some Wilton rose colored gel to give it a hint of pink. The gel doesn't seem to affect the consistency of the meringue.
I made these last night and achieved the best peaks ever in my kitchenaid artisan. They took an extra 45 minutes because it was humid but when they were done they were perfect.
Hello There, These look fantastic! My mom use to make them when I was a kid. My question is, now I'm diabetic, and was wondering if I can use Splenda instead of regular sugar?
i follow this recipe step by step, and my merengue turns into chewy marshmallow instead, the outside were not crispy at all, but already burnt brown. what did I do wrong? can you please help?
This takes several hours to make but I can eat all of them within 5 minutes
IKR
Hi Stephanie, and thank you for the quick reply! I did try it with Splenda & it worked fantastically! I was shocked, they turned out beautifully!
I can’t believe I’ve never had them before. These have become my favourite candy like cookies ever.
Yes, you could butter the pan. It really depends on how you like your Meringue Cookies. If you like them quite soft and marshmallowly, then you could leave them just an hour or two before eating. The longer they sit the firmer the texture.
Yes, preheat the oven to the stated temperature.
Not sure what you mean. If you mean the meringue didn't get thick, you may have to beat it longer. And make sure there aren't any pieces of egg yolk in the whites as that will prevent them from whipping up to stiff peaks.
It sounds like your oven may be running a little hot. You could buy a free standing oven thermometer to double check your oven's calibration.
You can turn off the oven and let them dry overnight.
Yes, you could add food coloring.
That temperature will be fine for baking the meringues. Just check them a few minutes earlier than what is stated in the recipe.
Yes, you can use a wire whisk.
Thanks so much. For the first time I have made pastry creme (I want to make a Mille Fuelle) and meringues (with the egg whites) thanks to your recipes (and its Christmas Eve!). They look amazing!
I love your video style. You explain why each step is done which I really like and your direction is clear. I'm looking forward to cooking more with you.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Yes, you can add food coloring to the meringue.
It is a Kenwood Titanium Chef KM010
Thumbs up if you searched up Meringue because you fancied it.
Bethany Kirk sssssss
I have read that you can use powdered sugar in meringues but I've never actually tried it.
You can use regular sugar in the meringues. I've never made these cookies with confectioners sugar.
I always use granulated white sugar.
This was such a great video! I've always wanted to know the mystery behind meringue! I hope to try it soon! I have to get the mixer. All I have is a blender for now.
I wouldn't add fresh fruit to a meringue. There is too much water in the fruit. However, you could serve the meringues with fresh fruit and cream.
The top heating element should never be on when baking. You only want the bottom heating element on when baking.
I use a Kenwood Titanium Chef KM010 that was sold under the Delonghi Brand as a DSM5.
Are you living in a place with high humidity? Because if there is high humidity then the meringues will soften.
Maybe you didn't whip the egg whites enough so they weren't strong enough and collapsed.
I think meringue cookies are my favorite, they're light, crispy, not overwhelmingly sweet... and besides the sugar they have, they're very jean-friendly!!!!
The reason I say to leave the top element off, is because some people are finding that their cakes, etc. are getting over baked on the outside before the inside is done. If you don't find that, then I would keep using the top and bottom element.
I don't know where you live, but humidity can cause meringues to be sticky. One thing you could do is once the meringues are baked, turn the heat off, but leave the meringues in the oven for several more hours, or even overnight, so they can continue to dry out.
No. It isn't absolutely mandatory. However, adding a little acid (like cream of tartar, lemon juice, or vinegar) does help to keep the meringue stable and gives more volume to the beaten egg whites.
The question you had asked was whether to use icing or white granulated sugar. I said I used granulated white sugar. I process the sugar to make it finely ground so it dissolves easier into the meringue. However, if you don't have a food processor you could just use the granulated white sugar. Just make sure that the sugar, after making the meringue, is completely dissolved into the meringue. Test this by rubbing a little of the meringue between your fingers and the meringue should be smooth.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause them to break down. Or it could be a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool, and continue to dry out, in the oven.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause this problem. Or it could be that if liquid is oozing from the meringue it's a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool in the oven.
Meringues are so easy to make. I made 2 batches of it & just waiting for it to bake! :) it will be quite a long wait since my meringues doesn't fit in my oven ;(
Shut up
Casey lim that's mean
C,G and O that wasnt nice so maybe you should shut up?
How about a meringue that is so light and crisp that it dents when you touch it? Dry and light-crisp , almost like sugar ash? The type of meringue I'm talking about is so delicate that it cannot be picked up by the edge. Where is the recipe for that? Thanks!
I think if you really dry it out in the oven you can accomplish this. So don’t take it out of the oven, let it stay in while it cools and maybe even at very low heat for awhile. After it’s off, let them sit there overnight.
Knowing me, i will not let it cool for 7 hours
I'm sorry, but I've never tried using foil, so I really don't know. Or you could just butter or spray your pan with a non stick spray.
omg!! I tried making meringue cookies soo many times already! and so I tried this recipe and was extrq careful and tadaaa! my meringue cookies are perfect!!! so yummy and made it pink and purple! sooo pretty! :D
You can reduce the recipe if you like. If you want you could add these ingredients at the beginning.
If the humidity is low, you should be able to store them about a week. I've never stored them longer than that, so I don't know whether they would last a month.
I usually bake on the middle rack. However, when baking two pans at a time it is advisable to rotate the pans halfway through baking. This ensures even baking as typically ovens have hot spots.
Sorry, but I really haven't tried reducing the sugar.
It sounds like your oven temperature was too hot. You could buy a free standing oven thermometer to double check your oven's calibration.
If you made them smaller, the baking time will be a lot less. Not sure exactly how long.
Thank you, I just made them. They turned out quite nice. :)
Okay great recipe(do you have one showing how to make meringues into mushrooms?) Like I said great recipe,but I keep being distracted by the beautifully aged table behind you..lol
You could try that. If not, you could just use regular granulated white sugar.
Is the outer part of the meringue suppose to be sticky? I'm able to pick it up with any difficulty though. Should i bake it somemore?
Hi Stephanie, can I grind and make meringue powder out of these? Will your recipe make chewy meringues or crispy ones? and could I use it for royal icing?
If you use a fan forced (convection) oven reduce the stated baking time given in the recipes by 25 degrees F (15 degrees C).
Unfortunately if there is high humidity, these cookies will become soft.
Thank u so much I made this today it comes really well thank u so much !
Unfortunately I've never baked with Splenda, so I don't know if it would work. You could try it and see if it works though.
Yes, you can over beat meringue.
Hi,
Why does some recipes using Corn starch and vinegar? So can I add both ingredients into the meringue recipe? What are the differences?
meringues should be completely dry from the inside unlike pavlova .. i like the recipe though
Are you living in a humid climate as that can cause the outside of the meringue to be sticky?
It usually depends on the temperature of your oven. If you get browning, I would bake the meringues at a lower temperature.
Yes. If you over beat the meringue will be dull looking and dry as opposed to shiny.
My meringues had a crispy base but sticky tops.. Wondering what went wrong.
Does humidity in the air make them sticky?
Yes. Unfortunately it is hard to make meringue when you live in a humid climate.
I cooked my meringues at 95C for 1 hour and 30 minutes.
Upon opening my oven, I see this yellow substance below my meringues (a little bit of bubbles too)
Why is that?
iénate even tho this was 4 years ago, just a tip, you might’ve not mixed in the sugar well enough
You could leave it out, or add a little lemon juice or vinegar.
is there any alternative ingredients if i dont have cream of tartar? looking forward for your reply
I would bake them a little less.
Can you overmix? Does the sugar need to be granulated?
As the recipe states, the cookies will take about 1 1/2 hours to bake.
I've never used powdered sugar in these cookies, but you should be able to.
Beat the devil out of it
Yes, put the free standing oven thermometer in the oven while it's heating up. Normally, I just leave mine in the oven all the time.
Yes, or you could use a equal amount of lemon juice or vinegar.
You can, or you can use an equal amount of lemon juice.
Yes, or you could add a little lemon juice.
I'm Swedish and was chocked to know that none of my American friends knew what Meringue was :P. In Sweden it is very common. :P I looked up a youtube video to show him ;)
Can I substitute the granulated sugar to powdered sugar
Never
Hi, I am making these right now, they are in my oven and I can see that outlining the cookies is a gooey/watery substance, and I don't know what to do!
There are a few reasons this could happen. The meringue was under beaten, the humidity is too high, or your oven may be running too hot. You could lower the oven temperature by 25 degrees F (15 degrees C). You may want to buy a free standing oven thermometer to double check your oven's calibration.
if i still have the meringues leave beacause my oven is quite small. How can i stored thoes haven't bake yet?
I made these today and they were AMAZING!!! Great job and thanks!!
Yes, you should be able to use brown sugar. Sounds delicious.
Yes, you could use regular white sugar.
I don't have cream of tartar, I use lemon or lime juice to stabilize the egg whites.
Tina Marshia Yes, you could use an equal amount of lemon juice.
Oh! Thats interesting, I wanted to flavor mine with lemon. I'm glad I can substitute : )
You could lightly butter your pan.
yes you just won't have the vanilla flavor
You might be able too use dried fruits, although I've never tried it.
I love this site. Stephanie s recipes always work out perfectly for me!
what is the minimum amount of caster sugar I can use and still get the stiff peaks, i'm trying to reduce my sugar intake
I have seen then not so white but kind of cream...how do you turn then cream color?
I made these and they were really good. 😊😋
You could add other flavors of extracts.
I would check them maybe 10-15 minutes earlier.
Your advice and recipes are awesome! May I suggest though go shorten the length of the videos? It's be better to watch :)
I'm so excited about this recipe! My daughter is having a Hello Kitty/Tea Party theme for her 6th birthday and I attempted this recipe. They're currently in the oven for the first half of their time before flipping them around. Thank you for the video and the recipe. I had always been afraid of meringue cookies, but you've made this a no fuss recipe. I did add some Wilton rose colored gel to give it a hint of pink. The gel doesn't seem to affect the consistency of the meringue.
My meringues were either over mixed or I put too much liquid bc they were like cake mix when I put them on the sheet
While I've never made these meringues with icing sugar, you should be able to.
I made these last night and achieved the best peaks ever in my kitchenaid artisan. They took an extra 45 minutes because it was humid but when they were done they were perfect.
Yes, you can add coloring.
Yes. You can make them smaller.
Hello There,
These look fantastic! My mom use to make them when I was a kid. My question is, now I'm diabetic, and was wondering if I can use Splenda instead of regular sugar?
Yes, that should be fine.
i follow this recipe step by step, and my merengue turns into chewy marshmallow instead, the outside were not crispy at all, but already burnt brown. what did I do wrong? can you please help?
The cookies look like frosting XD that’s what I thought they were at first oof should of read the title
Yes, that would be okay.