Meringue cookies are a light and airy cookie made from stiffly beaten egg whites and sugar. Their texture can range from crunchy to soft and chewy depending on technique and ingredients. Chewy meringue cookies strike the perfect balance between crisp exterior and soft, marshmallow-like interior. But what gives meringue cookies their signature chew?
The Role of Egg Whites
Egg whites are essential for meringue cookies’ characteristic chew. When egg whites are whipped into soft or stiff peaks, the proteins unfold and bond together to form a strong network that traps air bubbles. This gives meringue its puffy volume and lightweight texture. More air equals a chewier cookie. Whipping the egg whites thoroughly to achieve firm, glossy peaks is step one for chewy meringues.
Sugar
Sugar stabilizes the beaten egg white foam. Granulated white sugar is most commonly used. As the sugar dissolves, the egg white proteins bond with the sugar molecules, strengthening the protein network. More sugar makes meringue more stable for a chewier texture. The proper sugar to egg white ratio is key and depends on the desired consistency. Soft meringues have less sugar while stiff/dry meringues have more.
Technique
The meringue whipping and folding technique impacts chewiness. First, egg whites should be whipped until stiff peaks form before slowly sprinkling in the sugar a tablespoon at a time while mixing. This allows maximum volume and stability. Gently folding in other ingredients like vanilla or cream of tartar prevents deflating the whites. Proper macaronage when making macarons will produce chewy cookies.
Baking Temperature and Time
Oven temperature and bake times also affect meringue cookies chew factor. Meringues are best baked low and slow, around 200-250°F. Slow baking dries them out gently without collapsing the structure. Dry meringues will bake for 1-2 hours. For chewier cookies, baking at a slightly higher temp of 300°F for a shorter time produces a softer center. Pulling them from the oven when just set but still pale colored prevents over baking into crunchy meringues.
Humidity
Humidity levels impact the final texture. Meringues baked on dry days will be crisper. Bake chewy meringue cookies on humid or rainy days when moisture in the air will soften the exterior. Store cookies in an airtight container to retain moisture and softness.
Ingredients for Softness
Certain ingredients can add tenderness and chew to meringues. A teaspoon of cornstarch or flour helps absorb moisture to keep cookies softer. Or beat in marshmallow creme or melted marshmallows for an interior gooey chew. Folding in softly whipped cream also adds moisture and a melting texture.
Tips for Chewy Meringue Cookies
Follow these top tips for irresistibly chewy meringue cookies:
- Whip egg whites to firm, glossy peaks
- Gradually add sugar 1 Tbsp at a time while whipping
- Gently fold in flavors and/or corn starch
- Pipe or spoon into rounds on parchment paper
- Bake at 250°F for 1 hour, up to 300°F for chewier cookies
- Cool completely before removing from parchment
- Store in an airtight container
Troubleshooting for Tough Meringues
What if your meringue cookies turn out tough and crunchy instead of meltingly smooth? Here are some troubleshooting tips:
- Overbeaten egg whites – Meringue was whipped too long creating stiffness
- Too hot oven – High heat dries out exterior
- Baked too long – Check at minimum time and adjust
- Too much sugar – Lowers moisture content
- Stored improperly – Store in airtight container
Chewy Meringue Cookie Recipes
Want to bake a batch of splendidly chewy meringue cookies at home? Try one of these tasty recipes:
French Meringue Cookies
These piped cookies have chewy centers with a delicate crunch outside. Fold in chocolate chips or nuts for a fun twist.
Italian Meringue Cookies
Hot sugar syrup stabilizes the egg white foam for super chewy, marshmallow-like cookies. Espresso powder provides mocha flavor.
Swiss Meringue Cookies
Whipping egg whites over a simmering water bath creates a smooth, glossy meringue that bakes into tender cookies.
Chewy Coconut Meringue Cookies
Shredded coconut adds tropical flavor and keeps these cookies soft and chewy inside.
Chocolate Meringue Cookies
Cocoa powder blended into the meringue dough bakes up into extra chocolatey, fudgy cookies.
Choosing Meringue Cookie Add-Ins
Meringue cookies are a versatile base for creative add-in mix-ins. Consider stirring or folding in any of the following:
| Add-In | Benefits |
|---|---|
| Chocolate chips | Bursts of chocolate in every bite |
| Nuts (pecans, walnuts, almonds) | Toasty crunch and flavor |
| Shredded coconut | Tropical, chewy texture |
| Chopped/mini marshmallows | Super soft, spongy texture |
| Extracts (almond, vanilla, etc.) | Infuses cookies with flavor |
| Food coloring | Fun, vibrantly hued meringues |
Storing Meringue Cookies
Proper storage is key for maintaining meringue cookies’ ideal texture:
- Store in airtight container at room temperature up to 1 week.
- Crisper drawers or resealable plastic bags also work.
- Freeze for longer storage up to 2-3 months.
- Place parchment paper between layers to prevent sticking.
- Let thaw completely before eating frozen meringues.
Meringue Cookies FAQs
Can you make meringue cookies gluten free?
Yes, meringue cookies are naturally gluten free since the main ingredients are egg whites and sugar. Just be sure to use certified gluten free products.
Why do my meringue cookies weep liquid?
Weeping, or beads of moisture on the surface, occurs when meringues are underbaked. Return to the oven at a lower temperature to dry them out more.
How long does unbaked meringue cookie dough last?
Unbaked meringue cookie dough will keep up to 4 days refrigerated in an airtight container. Bake refrigerated dough as the texture may stiffen.
Conclusion
Achieving the perfect chewy meringue cookies is both a science and an art. Mastering proper egg white whipping technique, monitoring oven humidity, and using the ideal sugar ratios help create cookies with marshmallow soft centers enveloped in delicate, slightly crisp exterior cookie layers. Folding in extra ingredients like chocolate, nuts, coconut and more allows for creativity and dazzling flavors. Follow the tips and troubleshooting guidelines above to successfully bake a batch of splendidly chewy meringue cookies at home.