I'm attempting meringue cookies for the first time, thought I would share real time. This is beginner stuff, if it is not the right section of the forum, please let me know.
At 18:45 pacific time today, I put a batch of meringue cookies in the oven at 170F / 76C on two aluminum foil baking trays. One of them was covered by a thin film of butter, the other with parchment paper.
The meringue was simply egg whites, whipped till soft peaks, then powdered sugar added, then whipped till firm. No lemon, no salt. Just a hint of vanilla.
Each cookie was aabout 2/3 of an inch thick and 1.5 inch wide.
After 1h:30min: the exterior looked awesome, solid and very white, the inside was still wet, but the meringue actually tasted great
After 2h:15min: same thing, apparently the "thickness" of the exterior, dry layer in each cookie had not increased since I had last checked. I then jammed a stick in the door to keep it open and let humidity out
After 3h:10min (5 minutes ago): the thickness of the exterior dry shell has started to increase, but the inside, instead of being creamy like before, is now sticky and the meringue actually tastes worse than it did before, it is more chewy. This problem happens in both trays, but much worse in the one with butter and no parchment paper.
Is it normal that they go through a chewy status before turning crisp and ready? Do I have a humidity problem and if so, what do you recommend to solve it?
Edited by ZapoTeX - 9/13/14 at 10:24pm