Originally Posted by Bumblebee
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