Pecan Meringue Cookies Recipe (2024)

FAQs

What is the secret to making good meringue? ›

Make sure to add the sugar slowly, allowing it to dissolve before adding more. If you dump too much sugar in, it'll deflate all the air bubbles, compromising the structure. Also, if you leave sugar granules undissolved, your meringue will weep later on.

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.

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.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Fat is meringue's worst enemy. Get a tiny bit of egg yolk in with the whites and you won't get fluffy whipped peaks, you'll get batter. Always whip meringue in clean bowls without the slightest trace of grease.

Use an acid: Cream of tartar works better than lemon juice to stabilize meringue. If you're not following this recipe, a good formula is to add ⅛ teaspoon of cream of tartar for every egg white you plan to use. If you don't have any on hand, use ½ teaspoon lemon juice for every egg white.

Whip for about 10 minutes, checking once the meringue looks thick and glossy. Add the vanilla and salt after about 7 minutes, while the mixer is on. To check it, remove the whisk and turn it upside down: does the meringue droop or hold its shape? Once it holds stiff it is done.

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.

Which sugar is better for meringue? ›

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.

Meringues can crack because of the sudden change in temperature.

Turn the whisk around and examine the bottom of the meringue that was collected on the whisk. It should have soft but distinct formed waves on the bottom. If the meringue is chunky, the waves are chunky, or there are too many little hard peaks all over the meringue, that means you've over whipped.

As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

Eggs – Fresh eggs are best for making meringue. Using boxed or carton egg whites is not recommended, as they are usually pasteurized, and that processing can sometimes keep the meringue from getting completely glossy and stiff.

cream of tartar is your meringue “MVP”!

A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

Cream of tartar: Cream of tartar is acidic, and it works to add better stabilization to meringue. The acid can be substituted for lemon juice or vinegar.