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What Is The Proper Consistancy for Meringue Cookies?

Discussion in 'Pastries & Baking' started by bumblebee, Apr 28, 2010.

  1. Apr 28, 2010 #1
    bumblebee

    bumblebee

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    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!
     
  3. Apr 28, 2010 #2
    dc sunshine

    dc sunshine

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    Bumblebee - they are too dangerous.  Put them in the post and send them to me /img/vbsmilies/smilies/biggrin.gif


    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 /img/vbsmilies/smilies/thumb.gif
     
  4. Apr 28, 2010 #3
    gerdosh

    gerdosh

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    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.
     
  5. Apr 29, 2010 #4
    nichole

    nichole

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    moist inside...but crumbly and dry on the outside...

    said my cookbook!  :)