Finnish Meringue Cookies Recipe (2024)

FAQs

What is the secret to good meringue? ›

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

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

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.

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.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Overmixing: Overmixing the egg whites can cause the proteins to break down, resulting in a denser, chewier texture rather than a light and airy consistency meringue.

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.

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.

Should meringues be chewy or crunchy? ›

Meringues for those that are not in the know are lovely little crispy pillows made from combining egg whites and sugar. There are a few different variations. You will often find homemade ones have a crispy exterior and a chewy or softer interior.

This is the Italian meringue. The Italian meringue is the most stable type of meringue so it is sometimes favoured over using a French meringue, it is stable because the melted sugar cooks the egg whites, resulting in a soft, glossy finish.

The recipe for Swiss meringue is slightly different since it consists of egg whites "cooked" by a sugary syrup whipped in a bain-marie. As a result, the Swiss meringue has much less volume than the French meringue but is smoother and silkier and crispy on the outside and chewy on the inside.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

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!

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.

There are three main ingredients in a meringue recipe that interact to form the foam structure: egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.