Starbucks Coffee Meringue Cookie Recipe - Tammilee Tips (2024)

FAQs

What is the trick to making meringue? ›

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.

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.

A meringue is done baking when it releases easily when gently lifted from the baking sheet. If it's close, keep checking every 5 to 10 minutes.

To stabilize the mixture, an acidic ingredient is recommended. Adding a half teaspoon of cream of tartar to your 3 egg whites for a pavlova for example will coax our beautiful bubbles into grabbing onto each other, making them much less likely to collapse.

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

The difference between the different types of meringue is how the sugar and egg whites are combined. No matter the type, fat is the enemy to a strong meringue. I like to wipe my bowl and whisk down with a bit of vinegar to get rid of any residual fat or grease.

How do you fix a failed meringue? ›

To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they're shiny and moist again. 5. Humidity and meringue don't mix, so add 1 tsp. cornstarch to the sugar on humid days.

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.

As tempting as it is, try to avoid opening the oven until the very end of baking, or your baked meringue may crack. Use caution when using bulk egg whites in the carton, unless otherwise specified by a recipe or unless you need to use pasteurized egg whites for food safety reasons.

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment. This type of meringue is 'dried-out' in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing. Put the egg whites into a large, perfectly clean, grease-free bowl.

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.

It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.

Sugar coats the proteins so they won't dry out, stabilizing the egg whites. It also slows down the incorporation of air. Cream of Tartar / Lemon juice: An acid will stabilize the meringue.