Yes, you could butter the pan. It really depends on how you like your Meringue Cookies. If you like them quite soft and marshmallowly, then you could leave them just an hour or two before eating. The longer they sit the firmer the texture.
Thanks so much. For the first time I have made pastry creme (I want to make a Mille Fuelle) and meringues (with the egg whites) thanks to your recipes (and its Christmas Eve!). They look amazing! I love your video style. You explain why each step is done which I really like and your direction is clear. I'm looking forward to cooking more with you.
omg!! I tried making meringue cookies soo many times already! and so I tried this recipe and was extrq careful and tadaaa! my meringue cookies are perfect!!! so yummy and made it pink and purple! sooo pretty! :D
I'm so excited about this recipe! My daughter is having a Hello Kitty/Tea Party theme for her 6th birthday and I attempted this recipe. They're currently in the oven for the first half of their time before flipping them around. Thank you for the video and the recipe. I had always been afraid of meringue cookies, but you've made this a no fuss recipe. I did add some Wilton rose colored gel to give it a hint of pink. The gel doesn't seem to affect the consistency of the meringue.
I made these last night and achieved the best peaks ever in my kitchenaid artisan. They took an extra 45 minutes because it was humid but when they were done they were perfect.
This was such a great video! I've always wanted to know the mystery behind meringue! I hope to try it soon! I have to get the mixer. All I have is a blender for now.
This is a very informative video/recipe. Very easy to follow. Had I known meringue cookies were soo easy to make I would have started making them YEARS ago. This is definitely going in my favorite's cookbook.
Thank you so much for posting this my hispanic grandmother comes from uraguay and has missed having delicious meringue we started making it but she forgot the measurements but this video helped LOTS!
Thanks a lot, now that I think humidity might be the biggest reason since I'm currently living in the South Central province of China which is unbelievably humid at this time of the year. I will definitely try your suggestion. Thanks again!
I usually bake on the middle rack. However, when baking two pans at a time it is advisable to rotate the pans halfway through baking. This ensures even baking as typically ovens have hot spots.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
The question you had asked was whether to use icing or white granulated sugar. I said I used granulated white sugar. I process the sugar to make it finely ground so it dissolves easier into the meringue. However, if you don't have a food processor you could just use the granulated white sugar. Just make sure that the sugar, after making the meringue, is completely dissolved into the meringue. Test this by rubbing a little of the meringue between your fingers and the meringue should be smooth.
Hello There, These look fantastic! My mom use to make them when I was a kid. My question is, now I'm diabetic, and was wondering if I can use Splenda instead of regular sugar?
I don't know where you live, but humidity can cause meringues to be sticky. One thing you could do is once the meringues are baked, turn the heat off, but leave the meringues in the oven for several more hours, or even overnight, so they can continue to dry out.
No. It isn't absolutely mandatory. However, adding a little acid (like cream of tartar, lemon juice, or vinegar) does help to keep the meringue stable and gives more volume to the beaten egg whites.
Not sure what you mean. If you mean the meringue didn't get thick, you may have to beat it longer. And make sure there aren't any pieces of egg yolk in the whites as that will prevent them from whipping up to stiff peaks.
If the humidity is low, you should be able to store them about a week. I've never stored them longer than that, so I don't know whether they would last a month.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause this problem. Or it could be that if liquid is oozing from the meringue it's a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool in the oven.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause them to break down. Or it could be a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool, and continue to dry out, in the oven.
Meringues are so easy to make. I made 2 batches of it & just waiting for it to bake! :) it will be quite a long wait since my meringues doesn't fit in my oven ;(
The reason I say to leave the top element off, is because some people are finding that their cakes, etc. are getting over baked on the outside before the inside is done. If you don't find that, then I would keep using the top and bottom element.
I just made them and I piped them out and made them with different colours and piping tips. They look soooo pretty! ❤ But I forgot to add vanilla. 😢 So next time I’ll add vanilla. But absolutely perfect recipe and so easy. ❤
love your page. my absolute favourite baking site. How many days earlier than my party can I make these meringue cookies and what is the best storage method?
Thanks Stephanie :) I am happy to hear that :) btw.. what should I do to make them completely crunchy without browning them? I wish to make meringue powder. (For Royal icing for cookies).
Hi, I love your videos and learn something new with each. A problem that haunts me during meringue making is that they always come out sticky from the oven. What should I do?
How about a meringue that is so light and crisp that it dents when you touch it? Dry and light-crisp , almost like sugar ash? The type of meringue I'm talking about is so delicate that it cannot be picked up by the edge. Where is the recipe for that? Thanks!
I think if you really dry it out in the oven you can accomplish this. So don’t take it out of the oven, let it stay in while it cools and maybe even at very low heat for awhile. After it’s off, let them sit there overnight.
Very informative and helpful, thank You for sharing :) I was wondering, when them meringues are all dry and done ( cooled to room temperature, or nearly so ) could we dip them in chocolate glaze and let the glaze harden on the outside ? :)
Must they bake on the lowest rack? If I have several pans of cookies, I'll want to put multiple pans in the oven, if possible. Given the low temperature, is it necessary to swap positions of the pans to bake evenly?
Hello! :) Is it possible to reduce the amount of sugar? If yes,what is the minimum amount i can reduce to? Will it change or affect anything? Other than the sweetness,the meringues taste awesome!
Hi, I am making these right now, they are in my oven and I can see that outlining the cookies is a gooey/watery substance, and I don't know what to do!
There are a few reasons this could happen. The meringue was under beaten, the humidity is too high, or your oven may be running too hot. You could lower the oven temperature by 25 degrees F (15 degrees C). You may want to buy a free standing oven thermometer to double check your oven's calibration.
I was thinking of making this for events in the winter. Many of the seniors here have issues with sugar--do you think this recipe would work with the Splena for baking?
This takes several hours to make but I can eat all of them within 5 minutes
IKR
Yes, you could butter the pan. It really depends on how you like your Meringue Cookies. If you like them quite soft and marshmallowly, then you could leave them just an hour or two before eating. The longer they sit the firmer the texture.
Thanks so much. For the first time I have made pastry creme (I want to make a Mille Fuelle) and meringues (with the egg whites) thanks to your recipes (and its Christmas Eve!). They look amazing!
I love your video style. You explain why each step is done which I really like and your direction is clear. I'm looking forward to cooking more with you.
omg!! I tried making meringue cookies soo many times already! and so I tried this recipe and was extrq careful and tadaaa! my meringue cookies are perfect!!! so yummy and made it pink and purple! sooo pretty! :D
I love this site. Stephanie s recipes always work out perfectly for me!
Hi Stephanie, and thank you for the quick reply! I did try it with Splenda & it worked fantastically! I was shocked, they turned out beautifully!
I'm so excited about this recipe! My daughter is having a Hello Kitty/Tea Party theme for her 6th birthday and I attempted this recipe. They're currently in the oven for the first half of their time before flipping them around. Thank you for the video and the recipe. I had always been afraid of meringue cookies, but you've made this a no fuss recipe. I did add some Wilton rose colored gel to give it a hint of pink. The gel doesn't seem to affect the consistency of the meringue.
Yes, you can add food coloring to the meringue.
I made these last night and achieved the best peaks ever in my kitchenaid artisan. They took an extra 45 minutes because it was humid but when they were done they were perfect.
This was such a great video! I've always wanted to know the mystery behind meringue! I hope to try it soon! I have to get the mixer. All I have is a blender for now.
My maternal grandmother used to make these and she sprinkled M&Ms over the top. They were so good! I definitely need to make these.
I can’t believe I’ve never had them before. These have become my favourite candy like cookies ever.
This is a very informative video/recipe. Very easy to follow. Had I known meringue cookies were soo easy to make I would have started making them YEARS ago. This is definitely going in my favorite's cookbook.
Cathy Peterson u so it
That temperature will be fine for baking the meringues. Just check them a few minutes earlier than what is stated in the recipe.
I made these today and they were AMAZING!!! Great job and thanks!!
Thank you so much for the recipe. Love the way you explain everything in detail.
Yes, you can add coloring.
Thank you so much for posting this my hispanic grandmother comes from uraguay and has missed having delicious meringue we started making it but she forgot the measurements but this video helped LOTS!
Love when you say 'pavlova'! lol
Looks good, gonna try and make these tonight!
Thanks a lot, now that I think humidity might be the biggest reason since I'm currently living in the South Central province of China which is unbelievably humid at this time of the year. I will definitely try your suggestion. Thanks again!
I usually bake on the middle rack. However, when baking two pans at a time it is advisable to rotate the pans halfway through baking. This ensures even baking as typically ovens have hot spots.
You can use regular sugar in the meringues. I've never made these cookies with confectioners sugar.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Yes, preheat the oven to the stated temperature.
The question you had asked was whether to use icing or white granulated sugar. I said I used granulated white sugar. I process the sugar to make it finely ground so it dissolves easier into the meringue. However, if you don't have a food processor you could just use the granulated white sugar. Just make sure that the sugar, after making the meringue, is completely dissolved into the meringue. Test this by rubbing a little of the meringue between your fingers and the meringue should be smooth.
Hello There,
These look fantastic! My mom use to make them when I was a kid. My question is, now I'm diabetic, and was wondering if I can use Splenda instead of regular sugar?
I don't know where you live, but humidity can cause meringues to be sticky. One thing you could do is once the meringues are baked, turn the heat off, but leave the meringues in the oven for several more hours, or even overnight, so they can continue to dry out.
Unfortunately I've never baked with Splenda, so I don't know if it would work. You could try it and see if it works though.
Thank you, I just made them. They turned out quite nice. :)
Yes.
Thank u so much I made this today it comes really well thank u so much !
I use a Kenwood Titanium Chef KM010 that was sold under the Delonghi Brand as a DSM5.
I made these and they were really good. 😊😋
Yes, you should be able to use brown sugar. Sounds delicious.
Are you living in a place with high humidity? Because if there is high humidity then the meringues will soften.
stephanie...i just want to say that you are an amazing person and thank you for the informative videos
my grandma used to make these for us when we were kids!! God how i miss her!
You can turn off the oven and let them dry overnight.
No. It isn't absolutely mandatory. However, adding a little acid (like cream of tartar, lemon juice, or vinegar) does help to keep the meringue stable and gives more volume to the beaten egg whites.
I'm sorry, but I've never tried using foil, so I really don't know. Or you could just butter or spray your pan with a non stick spray.
Not sure what you mean. If you mean the meringue didn't get thick, you may have to beat it longer. And make sure there aren't any pieces of egg yolk in the whites as that will prevent them from whipping up to stiff peaks.
If the humidity is low, you should be able to store them about a week. I've never stored them longer than that, so I don't know whether they would last a month.
The top heating element should never be on when baking. You only want the bottom heating element on when baking.
Are you living in a humid climate as that can cause the outside of the meringue to be sticky?
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause this problem. Or it could be that if liquid is oozing from the meringue it's a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool in the oven.
You could try that. If not, you could just use regular granulated white sugar.
I have read that you can use powdered sugar in meringues but I've never actually tried it.
Thank you so much for the Meringue Cookies recipe.
It turned out very well and was very easy to make.
Thank you so much
Yes, you could use regular white sugar.
Do you live in a humid climate? Because the sugar in the meringues will absorb the moisture from the air, even just hours after they are baked, which can cause them to break down. Or it could be a sign of under cooking. So once baked you could turn off the oven, leave the door ajar, and let the meringues cool, and continue to dry out, in the oven.
Yes, you could add food coloring.
It usually depends on the temperature of your oven. If you get browning, I would bake the meringues at a lower temperature.
I love your show I your my "go to" when I need to make something. :) Thank You
I wouldn't add fresh fruit to a meringue. There is too much water in the fruit. However, you could serve the meringues with fresh fruit and cream.
It sounds like your oven may be running a little hot. You could buy a free standing oven thermometer to double check your oven's calibration.
Yes, you can use a wire whisk.
Yes. You can make them smaller.
Can you overmix? Does the sugar need to be granulated?
Yes. If you over beat the meringue will be dull looking and dry as opposed to shiny.
Yes, put the free standing oven thermometer in the oven while it's heating up. Normally, I just leave mine in the oven all the time.
Meringues are so easy to make. I made 2 batches of it & just waiting for it to bake! :) it will be quite a long wait since my meringues doesn't fit in my oven ;(
Shut up
Casey lim that's mean
C,G and O that wasnt nice so maybe you should shut up?
These desserts look really cool!
The reason I say to leave the top element off, is because some people are finding that their cakes, etc. are getting over baked on the outside before the inside is done. If you don't find that, then I would keep using the top and bottom element.
You might be able too use dried fruits, although I've never tried it.
If you use a fan forced (convection) oven reduce the stated baking time given in the recipes by 25 degrees F (15 degrees C).
I just made them and I piped them out and made them with different colours and piping tips. They look soooo pretty! ❤ But I forgot to add vanilla. 😢 So next time I’ll add vanilla.
But absolutely perfect recipe and so easy. ❤
what is the minimum amount of caster sugar I can use and still get the stiff peaks, i'm trying to reduce my sugar intake
It is a Kenwood Titanium Chef KM010
It sounds like your oven temperature was too hot. You could buy a free standing oven thermometer to double check your oven's calibration.
You made this look so simple! Can't wait to try this! Thank you
Yes, or you could use a equal amount of lemon juice or vinegar.
love your page. my absolute favourite baking site. How many days earlier than my party can I make these meringue cookies and what is the best storage method?
Your advice and recipes are awesome! May I suggest though go shorten the length of the videos? It's be better to watch :)
Sorry, but I really haven't tried reducing the sugar.
You can, or you can use an equal amount of lemon juice.
Thanks Stephanie :) I am happy to hear that :) btw.. what should I do to make them completely crunchy without browning them? I wish to make meringue powder. (For Royal icing for cookies).
Thank you so much for this recipe. I've been using it for years now 😀😄😄👍🏻
You could leave it out, or add a little lemon juice or vinegar.
If you made them smaller, the baking time will be a lot less. Not sure exactly how long.
Maybe you didn't whip the egg whites enough so they weren't strong enough and collapsed.
Hi, I love your videos and learn something new with each.
A problem that haunts me during meringue making is that they always come out sticky from the oven. What should I do?
do we have to make the sugar really fine?
Yes, that would be okay.
Can I substitute the granulated sugar to powdered sugar
Never
You can reduce the recipe if you like. If you want you could add these ingredients at the beginning.
Yes you can. Do it before the hard peaks form.
How about a meringue that is so light and crisp that it dents when you touch it? Dry and light-crisp , almost like sugar ash? The type of meringue I'm talking about is so delicate that it cannot be picked up by the edge. Where is the recipe for that? Thanks!
I think if you really dry it out in the oven you can accomplish this. So don’t take it out of the oven, let it stay in while it cools and maybe even at very low heat for awhile. After it’s off, let them sit there overnight.
You could add other flavors of extracts.
Very clear demo....thanks miss joy!keep it up
I always use granulated white sugar.
If I wanted to make them bite-sized, by how much should I reduce the cooking time?
Very informative and helpful, thank You for sharing :)
I was wondering, when them meringues are all dry and done ( cooled to room temperature, or nearly so ) could we dip them in chocolate glaze and let the glaze harden on the outside ? :)
sure! you can practically dip anything on them. Chocolate my favourite ~_~
Purple Candy I thought so...thanks :)
+miloradvlaovic by the way, I just tried yesterday but, strawberry puree rocks!
Yes, that should be fine.
Mine burnt in the oven. Any idea what went wrong? It started burning ar 30 mins
Must they bake on the lowest rack? If I have several pans of cookies, I'll want to put multiple pans in the oven, if possible. Given the low temperature, is it necessary to swap positions of the pans to bake evenly?
Hello! :) Is it possible to reduce the amount of sugar? If yes,what is the minimum amount i can reduce to? Will it change or affect anything? Other than the sweetness,the meringues taste awesome!
I've never used powdered sugar in these cookies, but you should be able to.
Hi, I am making these right now, they are in my oven and I can see that outlining the cookies is a gooey/watery substance, and I don't know what to do!
There are a few reasons this could happen. The meringue was under beaten, the humidity is too high, or your oven may be running too hot. You could lower the oven temperature by 25 degrees F (15 degrees C). You may want to buy a free standing oven thermometer to double check your oven's calibration.
I was thinking of making this for events in the winter. Many of the seniors here have issues with sugar--do you think this recipe would work with the Splena for baking?
As the recipe states, the cookies will take about 1 1/2 hours to bake.