Why are my meringues chewy instead of crispy?

The meringues didn't dry out completely during baking. They need to bake at low temperatures (225-250°F) for the full time indicated to allow all moisture to evaporate. Humid weather can also cause chewiness—store in an airtight container. If they get chewy, pop them back in a 200°F oven for 10 minutes to re-crisp. Crispy meringue cookies should feel completely dry and shatter when you bite them.

Why didn't my egg whites reach stiff peaks?

This usually happens due to: (1) grease in the bowl or on the whisk, (2) even a tiny bit of egg yolk in the whites, (3) egg whites that were too cold, or (4) not beating long enough. Make sure your equipment is spotlessly clean and your eggs are room temperature. Stiff peaks are essential for perfect meringue cookies.

Why did my meringues crack?

Cracks typically form when meringues cool too quickly. Always turn off the oven and let them cool gradually with the door slightly open. Also ensure you're baking at the correct low temperature—too hot can cause cracking.

Why are my meringues brown?

Your oven temperature is too high. Use an oven thermometer to verify accuracy—many ovens run hot. Meringues should stay white or very pale cream-colored for the best meringue cookie recipe results.

My meringues are sticky on the outside. What happened?

They didn't bake long enough, or you stored them in a humid environment or the refrigerator. Always store at room temperature in an airtight container. Humid weather can require 30 extra minutes of baking time.

Can I make meringues without cream of tartar?

Yes! Substitute ¼ teaspoon lemon juice or white vinegar per egg white. The acid helps stabilize the egg whites, though your meringues may be slightly less stable without it. You can find easy meringue cookies recipes without cream of tartar.

How do I know when meringues are done baking?

They should lift off the parchment paper easily, feel completely dry to the touch, and be very light and no longer shiny like they are when you first pipe them. The base should not feel soft or sticky at all.

Ghost Meringues Recipe (Easy Halloween Meringue Cookies)

Name: Ghost Meringues Recipe (Easy Halloween Meringue Cookies)
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 1/4 cup caster sugar or granulated sugar (220g); 1 1/2 cups confectioner's sugar (197g); 6 large egg whites, room temperature (200g-225g); 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 2 teaspoons pure vanilla extract (sub peppermint, lemon, rum, or another flavored extract)

Description

Ghost meringue cookies (aka Ghostbuster Meringues) for make any Halloween dessert a little extra spooky and will have everyone smiling! These feather-light, crunchy confections taste great all by themselves, but they make a perfect dessert topper for cheesecakes and taste great floating on top of hot cocoa, or with a scoop of ice cream.

Ingredients

Units

1 1/4 cup caster sugar or granulated sugar (220g)
1 1/2 cups confectioner's sugar (197g)
6 large egg whites, room temperature (200g-225g)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons pure vanilla extract (sub peppermint, lemon, rum, or another flavored extract)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Prep your workspace. Preheat oven to 250°F/120°C and line a cookie sheet with parchment paper. Make sure your mixing bowl and whisk attachment are completely clean and grease-free—even a tiny bit of oil can prevent egg whites from reaching stiff peaks.
Combine dry ingredients. In a small bowl, whisk together the superfine sugar, confectioner's sugar, and cornstarch. Set aside.
Whip the egg whites. Separate your eggs carefully (no yolk!) and let the egg whites come to room temperature for about 30 minutes. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on low speed until foamy (about 2 minutes). Add the salt and slowly increase the speed.
Add sugar gradually. When the egg whites have doubled in volume and turned opaque, start slowly sprinkling in the sugar mixture one tablespoon at a time over 4-5 minutes while continuing to beat. This gradual addition ensures the sugar fully dissolves.
Beat to stiff peaks. Continue beating on high speed until the meringue is glossy and holds stiff peaks. The meringue is ready when you can turn the whisk upside down and the peak stands straight up without drooping. Fold in the vanilla extract gently.
Pipe the ghost shapes. Transfer the meringue to a piping bag fitted with a large round tip (Ateco 809 (what I used) and Wilton 1A work perfectly). Pipe ghost shapes by holding the bag perpendicular to the parchment paper, squeezing with even pressure to create 2-inch tall mounds. Release pressure and pull straight up to create a little point on top of each ghost's head.
Bake low and slow. Bake for 30 minutes at 250°F/120°C, then reduce temperature to 225°F/105°C and bake for 2 hours. Turn off the oven, crack the door open slightly, and let the meringues cool for 30 minutes. This prevents cracking. Remove to a cooling rack to finish cooling completely.
Decorate your ghosts. Once completely cool, use an edible marker or black decorating gel to draw two eyes and a mouth on each ghost. Get creative—make some happy ghosts, some surprised ghosts, and some spooky ghosts, Enjoy!

Notes

Do not use a plastic bowl to beat egg whites. Plastic bowls can hold on to residual oil from use over time which would keep the egg whites from whipping to stiff peaks. Instead use only glass, stainless steel, or copper so that you can be sure there is no fat or oil of any kind in the bowl.
Cold eggs are easier to separate than room temperature eggs. You may separate the eggs when they're cold, but make sure you let the whites sit out for about 10 minutes until they reach room temperature before whipping. They whip up better this way and don't take nearly as long to reach stiff peaks.
Meringues are fully cooked when the internal temperature reaches 165°F/74°C.
For chewy meringues, bake them for around 1 hour less.
If you want to flavor your meringues, after you fold in the vanilla (or another flavored extract), you can also add in chopped nuts or chocolate for a different flavor. Just before baking, you can sprinkle piped meringues with sugar.
For super smooth and shiny meringues, use superfine sugar instead of regular granulated sugar. If you don't have superfine sugar, simply process regular sugar a few times in a food processor to achieve a superfine consistency. Regular sugar tastes just the same but will leave granular bumps in your meringue.
To make this a vegan meringue recipe, for every 1 large egg white, replace with 2 tablespoons of aquafaba (the liquid drained off of a can of chickpeas or dried chickpea cooking liquid).
Halve the recipe if you need less Ghost Meringues. This recipe makes a lot of meringue which is perfect for entertaining or baking for Halloween parties, but if you just need a few to top this spooky Halloween cheesecake, make a 1/2 recipe.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Category: Cookies
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 to 2 meringues