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What Is The Proper Consistancy for Meringue Cookies?

post #1 of 4
Thread Starter 
I've made peppermint chocolate chip cookies for years. Today I tried a new recipe for espresso meringues with chocolate chips. What really is the proper consistancy for meringue cookies? Mine are always popular but I have no idea if I'm making them with the correct consistancy. Should there be a big air space in the middle or not? Not chewy at all?

Thanks for any advice!
post #2 of 4
Quote:
Originally Posted by Bumblebee View Post

I've made peppermint chocolate chip cookies for years. Today I tried a new recipe for espresso meringues with chocolate chips. What really is the proper consistancy for meringue cookies? Mine are always popular but I have no idea if I'm making them with the correct consistancy. Should there be a big air space in the middle or not? Not chewy at all?

Thanks for any advice!

Bumblebee - they are too dangerous.  Put them in the post and send them to me


Seriously, meringue cookies, to me, are best when they are a little chewy inside, like marshmallows, but crunchy on the outside. As for the air space inside, not sure, hoping some one more experienced will chip in.  That's just how I like mine done.

If they have been going down well for years - why re-invent the wheel?  Reckon you must be doing a good job already
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 4
My meringue cookies tend to be a little on the dry side with just a little moisture inside to give them a little chewy texture. And you are right Sunshine: if they work, leave them as they are.
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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post #4 of 4
moist inside...but crumbly and dry on the outside...

said my cookbook!  :)
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