Chocolate Chip Meringue Cookies | Weight Watchers Recipe - Live Laugh Rowe (2024)

FAQs

Why are my meringue cookies not crispy? ›

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

Chewy meringues are the result of two possible situations, under-baking and humidity.

As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they're not eaten immediately, before the humidity can get to them, it's basically a disaster.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Plain baked meringue will remain crispy on the outside and chewy on the inside for up to two weeks if kept in a cool area (at or below room temperature) away from direct sunlight. You can stack pieces of baked meringue as long as you separate the layers with parchment paper.

If there is any humidity though then the fridge is the best place to store them as they can get sticky/chewy in response to humidity. Placing them in the fridge fixes that quickly though.

Be sure to bake them slowly at low heat. You will know when they are done when the baked meringue can easily be lifted off a piece of parchment and the bottoms are dry.

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.

Why are my cookies soft instead of crispy? ›

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

‌Solution: Leave meringues to cool in the oven.

You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

To keep crispy cookies crisp, you need to keep them away from moisture. Always store different types of cookies separately—soft cookies can cause crispy cookies to soften due to their extra moisture.