Finnish Meringue Cookies Recipe (2024)

FAQs

Why are my meringue cookies not crispy? ›

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.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

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.

If your meringue cookies turn brown or crack, it could be that the heat was a little too high or you baked them for a little too long. Every oven is a little different, so you can adjust the temperature or bake time suggested in the recipe card if needed.

There are a few different variations. You will often find homemade ones have a crispy exterior and a chewy or softer interior. What is this? Store bought meringues are often crisp all the way through.

Adding the Sugar Too Quickly

With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam.

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.

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.

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.

Why is my meringue like marshmallows? ›

It doesn't have to be perfect, but if there are too many undissolved pieces of sugar, it means it's not fully dissolved into the protein layer of the egg whites. When this happens, your meringues won't come out crisp and they might seep liquid during baking as the sugar melts out of the meringue.

A warning — if you add your sugar too slowly the mix will get too fluffy and the texture of the meringues will be too open. Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold.

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.

Cookies made with more perishable ingredients, like ricotta cookies, jam cookies, or meringue cookies, will need cooler temperatures within a few hours of baking. Look to the fridge (or freezer) if they'll be around longer.

If the meringues have developed an off smell or have any signs of mold, then it's time to toss them out. The texture should be crisp on the outside and slightly chewy on the inside; if they are very hard or crumbly, they are likely past their prime. As for the color, it should remain relatively white or light beige.

No one is more thrilled than my uncle. The trick is to store the baked, cooled meringues in the freezer, where the dry, cold air prevents them from attracting moisture and losing their crispness.

If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore crispness. 10. If your meringues shatter or crumble, don't worry. The fruit and whipped cream of a Pavlova hide any cracks.

Store them in an airtight container at room temperature, ideally with a few silica packets. If the exterior of your meringues starts to turn soft or sticky, don't fret: They can be revived! Pop them back into an oven on low heat (225 degrees) for 10 to 15 minutes to re-crisp.

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.