Q1: Why are my meringues chewy and sticky on the inside instead of crisp?

This is almost always a sign that the meringues are under-baked or that it is a very humid day. Meringue is very sensitive to moisture in the air. The long, 3-hour bake at a very low temperature is crucial for drying the cookies out completely. If it is a very rainy or humid day, you may need to add an extra 30-60 minutes to the baking time.

Q2: My egg whites are not whipping into stiff peaks. What did I do wrong?

The number one enemy of whipped egg whites is fat. Even a tiny, invisible speck of oil from a plastic bowl or a trace of egg yolk in your bowl or on your whisk will prevent your whites from whipping up to their full, glorious volume. Always use a very clean glass or a metal bowl.

Q3: Can I make the meringue cookies ahead of time?

Yes, absolutely! The un-filled meringue shells are the perfect make-ahead component. They will keep beautifully for up to a week, as long as they are stored in an airtight container at room temperature in a very dry place.

Q4: Can I use a different kind of filling?

Of course! These beautiful meringue shells are a fantastic canvas for all sorts of delicious fillings. A rich chocolate ganache, a simple buttercream frosting, or even a scoop of your favorite ice cream for a mini meringue ice cream sandwich would all be fantastic.

Q5: Can I make this recipe without a stand mixer?

You can, but it will be a great arm workout! You can use a good electric hand mixer, but be prepared to beat the meringue for a much longer time (up to 15-20 minutes) to achieve those beautiful, stiff and glossy peaks.

Light & Airy Meringue Cookies (An Easy & Elegant Recipe!)

A classic and simple recipe for light, airy, and crisp Meringue Sandwiches, a perfect sweet treat for a holiday party. The dessert consists of small, delicate meringue cookies that are piped into disks and baked at a very low temperature for a long time until they are completely dry and crisp. Just before serving, two of the meringue cookies are sandwiched together with a filling of your choice, such as seedless jam or tangy lemon curd.

Author: Grace

Ingredients

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners’ sugar
Seedless jam or lemon curd, for the filling

Instructions

Position racks in the upper and lower thirds of the oven and preheat to 250°F. Line two baking sheets with parchment paper.
In a large, clean, dry bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until foamy.
Increase the speed to medium-high and beat for about 1 more minute, until the mixture is thick and opaque.
Gradually add the confectioners’ sugar, about 1/4 cup at a time, and continue to beat for about 5 more minutes, until stiff, shiny peaks form.
Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks onto the prepared baking sheets, leaving a little space between each one.
Bake for about 3 hours, until the meringues are dry and crisp. Let them cool completely on the baking sheets.
Store the cooled meringue cookies in an airtight container in a dry place for up to 1 week.
Just before serving, spread a small amount of seedless jam or lemon curd on the flat side of one meringue and sandwich it with another.

Notes

This is a classic, light-as-air cookie that is naturally gluten-free and fat-free (before the filling).
It is absolutely crucial that the bowl and beaters used for the egg whites are completely clean and free of any fat or grease, otherwise the meringue will not whip up properly.
The meringues are baked at a very low temperature for a long time. This is a drying process, not a traditional baking process, which is key to their crisp texture.
For the best texture, the meringue sandwiches should be assembled just before serving to prevent the crisp cookies from becoming soft.

Find it online: https://www.eatswithsoul.com/light-airy-meringue-cookies/