Vanilla Meringue Cookie Tips
Why are my meringue cookies flat?
Flattened meringue cookies are typically the result of too much air collapsing out of your meringues. To prevent this collapse, make sure that you have your
egg whites at room temperature before you begin. Start whisking the egg whites in your mixer slowly until they are foamy. Gradually increase your mixer speed and add the sugar one tablespoon at a time, not all at once. When the sugar is completely added, continue beating to incorporate more air, bringing the mixture to stiff, glossy peaks.
What are the different types of meringue?
There are two different types of meringue: soft and stiff. The difference between the two is the proportion of sugar to egg whites. For soft, billowy meringues appropriate for topping pies, you would use a lower amount of sugar to egg whites. For a stiffer, crisper meringue that you can bake, such as with this meringue cookie recipe or pavlova, you would use a larger proportion of sugar to egg whites. Learn more about
how to make meringues and
our favorite meringue desserts. (Be sure to check out our
chocolate meringue recipe and these
meringue cookies without cream of tartar, too!)
How long do meringue cookies last?
Meringue cookies will last for up to two weeks when stored at room temperature in an airtight container. Make sure you use parchment between the layers.
Why are my meringue cookies chewy?
Meringue cookie recipes can turn out chewy because they are not baked long enough. Check your bake time and make sure your meringues stay in the oven according to your recipe directions (commonly until the oven has cooled—no peeking). If you still don't have success, you may be storing them improperly. Meringue cookies can absorb moisture from their environment or other ingredients they are near.
Research contributed by Rashanda Cobbins, Taste of Home Food Editor Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
