Finnish Meringue Cookies Recipe (2024)

FAQs

What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

Meringue cookies can be frozen in an airtight container and layered with parchment paper for up to 3 months. Allow them to thaw at room temperature. Storing meringue cookies in the refrigerator will cause them to become very soft and sticky.

Chewy meringues are the result of two possible situations, under-baking and humidity.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

The meringue should be shiny and hold the lines of the whisk. When you pull the whisk out, the meringue should hold it's shape very well. Once you get to this stage – STOP! You don't want to overmix your meringue to the point that it appears dry.

Store your meringues at room temperature (73 °F (23 °C)) for up to 3 weeks. After closing the lid of your containers, store them in the region of your kitchen with the coolest temperature. Regularly test their temperature using your food thermometer to ensure that they never rise above room temperature.

As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they're not eaten immediately, before the humidity can get to them, it's basically a disaster.

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.

What is the difference between hard meringue and soft meringue? ›

Hard meringue contains two times as much sugar as soft meringue. In both cases, the secret to success is to wait to add sugar until the egg whites have risen well and formed soft peaks. In fact, if you add sugar too soon, the meringue will take longer to form stiff peaks… and it will have less volume.

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.

Beating the Egg Whites for Too Long

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.