Lemon Meringue Cookies Recipe | So Nourished (2024)

FAQs

What is the secret to good meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

How much sugar and how much egg white do we need? According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue.

Use room temperature eggs – Separating eggs is easiest when they are cold, but then let the egg whites come to room temperature (about 30 minutes) before making the meringue; this ensures they whip up with maximum volume.

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.

Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture. However, Angela Nilsen of BBC Good Food magazine has taken this a step further, by using half caster and half icing sugar, which is, of course, even finer.

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

Can you overmix meringue cookies? ›

A warning — if you add your sugar too slowly the mix will get too fluffy and the texture of the meringues will be too open. Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold.

There is no reason to ever use baking powder or baking soda in meringue. All the air in meringue comes from tiny bubbles whisked into the egg whites. Meringues can be made more stable and lighter by adding a pinch of cream of tartar, a pinch of salt, or a small amount of lemon juice.

The meringue is flavoured slightly with lemon zest and some lemon juice is added. The lemon juice does not really add flavour to the meringue, it is mainly used as its acidity helps to stabilise the whisked egg whites in the meringue mixture.

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.

It is a delicate foam made by beating egg whites and sugar until they reach stiff peaks. The resulting texture is light and airy, and the taste is sweet and ethereal. Meringue can be used in various desserts, including pies, cakes, and cookies, as a topping or an ingredient.