What Is The Proper Consistancy for Meringue Cookies?

27
12
Joined Dec 3, 2008
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!
 
2,753
16
Joined Feb 26, 2007
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 /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
 
138
11
Joined Feb 4, 2010
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.
 

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