Pecan Meringue Cookies Recipe (2024)

FAQs

What is the secret to good meringue? ›

cream of tartar is your meringue “MVP”!

I don't know the science behind it but I firmly believe that it is that extra “something” that gives me those perfectly beaten whites. A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Chewy meringues, or pavlovas, have cornflour and vinegar added, which helps create that chewy centre. Pavlovas tend to have a slightly higher cooking temperature but shorter baking time.

If your meringue has turned out runny, it means the egg whites haven't been whipped enough to create a stiff enough batter. Egg whites are best whipped with a wire whisk to create a frothy foam. When this foam is thick enough, it will create a stable structure as you fold in the sugar and other ingredients.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Which sugar is best for meringues and why? ›

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.

So, if you accidentally get a little bit of yolk in your whites, do as Dominique Ansel does and add some cream of tartar. It'll help the whites whip up and you won't even taste it.

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

Meringue is a fluffy mixture that is delicious on its own. It is also used to give mousses, macarons, and some buttercream frostings their light and fluffy textures. If you've never made meringue yourself, you might be surprised to learn that the main ingredients are simply egg whites and sugar!

I bake them at 200F, that's 95 Celsius, for 1h45min then leave them in the oven for 2 hours. Then 1 more hour with the door slightly open. At this point they are pale white and they have to be stored in an airtight container to avoid stickiness. Don't leave in the oven overnight, they will turn sticky.

Place the egg whites and sugar in a large metal electric-mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk it with an electric mixer on high speed until stiff peaks form, about 5 minutes.