Is there a secret to meringue cookies?

Moderator Joined: Jun 05 2011 Posts: 3378

I followed this recipe http://allrecipes.com/recipe/m.....ome%20Page (although I didn't measure an 1/8 of a tsp, I eyeballed it pretty accurately...) and the batter formed stiff peaks. Then, I added the sugar slowly, and the batter became thin as milk! What went wrong? Is there an art to meringue cookies?

I bought a container of egg-whites- should I go back to real eggs; would that make a difference?
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I usually use real eggs, so I don't know if the container of egg whites made a difference.

Nine times out of ten, when I mess up a meringue, it's because I didn't whip the whites for long enough.

Platinum Member Joined: Nov 17 2008 Posts: 5050

Gold Member Joined: Mar 23 2007 Posts: 1877 Location: NY

It's the eggs. There's even a blurb on the box of whites that says it won't whip up into regular meringue.
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Platinum Member Joined: Nov 17 2008 Posts: 5050

Moderator Joined: Jun 05 2011 Posts: 3378

Okay, I'm gonna try again with real eggs.

Should they be straight out of the fridge or room temp?

I'm making the meringues for an activity with the kids. I REALLY want to copy these extremely low-calorie soufles I saw that were about $4 a portion - they said, "Just a delicious mix of egg whites, spinach (or brocolli, zuchini, butternut squash), and spices. A portion had about 30 calories.

Platinum Member Joined: Nov 17 2008 Posts: 5050

Gold Member Joined: Dec 10 2009 Posts: 1390

When ever I make meringues they are always sticky on the outside...anyone know why? I do everything correctly...use real eggs, add sugar slowly etc.

Platinum Member Joined: Nov 17 2008 Posts: 5050

Platinum Member Joined: Jan 01 2006 Posts: 48159

you might want to see my posts on this or even get a book from the library.

Silver Member Joined: Mar 28 2011 Posts: 543

did u ever try agar? you buy it in the grocery in a spice bottle it really works.

Moderator Joined: Jun 05 2011 Posts: 3378

Hurray! They worked! I used real eggs and added the sugar veeery slowly!

My kids thank you so much!

And to think that I spent 6.99 on a half-gallon of egg whites in order to avoid throwing out the yolks, and now I'll throw out that whole container! Anyone in Baltimore want it?

Platinum Member Joined: Nov 17 2008 Posts: 5050

Moderator Joined: Mar 29 2005 Posts: 18318

T&P -- they work well in pareve ice cream:
2 egg whites (I only use these as no pasteurization issues)
1 bag of strawberries
3/4 C sugar

I think? You can check my posts in the past if you want to make this recipe.
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