Meringue cookie experts?

tlv204

Disclaimer: I know this should go on the nest, I don't wanna. And I know there are some good cooks on here.

I need help. I'm trying to make meringue cookies/macaroons to give a few people as gifts, and it's not going as well as planned. First of all this is my first time ever even making meringue, so that's an issue in itself. I keep looking up recipes, and every one I find says something different. Different measurements, different times to leave them in the oven, some say to put in the oven, turn off oven, then leave overnight, others say to bake normally. I don't get it. Here are my issues/problems:

1. My meringue is not very stiff. After I made it and squirted it out of an icing bag, it didn't completely puddle up, but didn't stay as stiff as it should either. Ideas? Beat it longer? More cream of tartar?

2. Is an icing bag close enough to a pastry bag? I have icing bags that I'm using, and I guess it works, but to color the cookies I've been putting gel food coloring in stripes in the bag so they end up looking like this:
http://bellabakedgoods.com/images/peppermint%20meringue.jpg
They actually look kind of cute except for the not stiff enough thing, but it is a pain in the butt to put the coloring in the icing bags because they're so narrow and small. I've looked at 2 grocery stores, Target, and Bed Bath and Beyond, and cannot find actual pastry bags.

3. Any tips in general on these? I know that everything I use should be completely dry and clean/free of greasy residue. It's also not a humid day. I also don't have parchment paper to line the cookie sheets, and read that wax wasn't good, but foil was ok, but I sprayed it with Pam to prevent sticking, and I think that was a mistake.

My first batch is in the oven cooling and dehydrating/still cooking, so I'm not even sure how they're turning out, but I just feeling like I'm doing it wrong.

Sorry for the novel, seriously, feel free to completely ignore this, or to make fun of me for writing so much about freaking cookies on a wedding board.

sarabellam

The Pam was probably a mistake. The oil will cause the meringue to deflate. It also sounds like you didn't beat it long enough. I generally use 1/8 tsp cream of tartar to every egg white, in addition to the sugar. The pastry bag versus icing bag is a matter of size and semantics. Are you doing true meringues (egg whites, sugar, and possibly nuts or chocolate chips folded in), or macaroons (ground almonds and egg whites, or coconut and egg whites)?

cupcake_rampage

I can't really offer any advice, but I can sympathize.  I tried making mini baked Alaskas for my mom's birthday this year and while they were really delicious, the meringue topping never did quite set up like it was supposed to and it kept, um, sliding off the ice cream... heh.

Good luck though, and you are awesome for trying that icing gel/stripes trick!  I think an icing bag would be the same as a pastry bag, though - I usually see them used interchangeably, but there are different sizes - if you are using an 8" or smaller I can see where that would be a pain.

september's bride

I've noticed before that the plastic piping bag (the clear, disposable jobbies) tend to transfer a lot of the heat from your hands, and it can cause all kinds of problems with touchy things like meringue. I've since switched to the pastry bags that are reusable (the thick, opaque kind) and no longer run into this problem. Just a thought! If you're not using the clear guys, just ignore me!

FutureMrsTR

this thread reminds me why I don't attempt these things  I didn't understand half of what you were even asking!  I'm jealous of those of you that do, though

ScarletGem

I would think they will pop off of (ungreased) foil just fine.  I've only made meringue cookies a couple of times, and always with parchment paper, so I'm not sure.  But the Pam is definitely a bad idea. 

Good luck!  And if you find a recipe that's a real winner, please share.  :-) 

Nebb

I would think you didnt beat enough, what were your "peaks" like when you stopped. Was it soft peaks that didnt hold long or were they quite stiff. Im thinking you need to go to the stiffer side.

squirrly

Sounds like you need to beat them longer.  I wouldn't use the Pam.  I usually use parchment - never tried foil.  And, the recipes I have all involve turning the oven off & leaving them in overnight.

tlv204

Thanks everyone! Ok, I definitely need to beat longer. I think I can make the icing bag work, it's just a bit frustrating. And I definitely need to just buy parchment paper. I accidentally had one pan with foil greased, and one pan with foil ungreased. The greased one came off fine, the ungreased they wouldn't budge. Both of them were deflated, but again I think my meringe just wasn't stiff enough to begin with. The good news is the stripes with the coloring part actually worked really well! They'd look pretty if they didn't look so puddle-like

I'll try another batch (lemon next time, this attempt was peppermint) tomorrow and do the leave overnight thing and beat longer and see what happens.

Thanks again! I knew meringue was going to be touchy, but man this is kind of a pain. I don't think I have a soft enough touch for things like this

tlv204

Oh and the bags I"m using are opaque, but disposable and still don't feel very sturdy, but we'll see.

My ingredients are egg whites, sugar, cream of tartar, and either peppermint oil, vanilla, or lemon juice depending on the type.

PS: I'm starting to understand why so many people want a standing mixer. My arm was getting tired after just one batch of beating these, and I still didnt' even beat them long enoug!

missy68

TLV, if you give up on the meringue cookies, I've got a super easy gift cake recipe I'm on batch #2 of 3 tonight.

I love these cookies, and have made meringue for pies, but never attempted cookies. This post does not make me want to try.... Good luck with your baking tomorrow and keep us updated.

lpstl

Want me to bring over my stand mixer for you? If you're going to make a bunch it'll be a pain to do it by hand.

Don't use a plastic mixing bowl, fats previously mixed in the bowl can seep into it, which will prevent the meringue from forming correctly.

Oh, and where have you been missy?? How's the house coming along?

squirrly

TLV, here's one of the recipes I've made repeatedly with no issues.  You DEFINITELY want a mixer.  Stand mixer is best, but a regular hand mixer with a metal bowl will work too. 

Meringues
Ingredients

• 3 egg whites
• pinch of salt
• 1 tsp fresh lemon juice
• 1/2 C sugar

 

Directions

• Line a baking sheet with parchment.
• Beat egg whites, salt, and lemon juice at high speed with a mixer until foamy. Gradually add sugar, 1 T at a time, until stiff peaks form.
• Using a pastry bag, pipe 2 tsp meringue onto the parchment, and spread with a spoon into a 2 - 3 inch circle. Make sure it's not too thin. Pipe around the circle with a continuous motion, layering on top until the sides of the "cup" are approx. 1 inch tall.
• Bake at 200 for 1.5 hours. Turn oven off & allow to dry in the oven an additional 12 + hours.
• Remove carefully from parchment.

Lemon Cream Filling

Ingredients

• 3 lg eggs
• 1/2 C sugar
• 3 T fresh lemon juice
• 1.5 tsp lemon zest
• 1/2 C heavy whipping cream, whipped

Directions

• Beat eggs at medium until thick and pale. Add sugar and lemon juice; beat well. Stir in zest.
• Transfer to a saucepan & cook over low heat, stirring constantly, until mixture thickens.
• Cool completely.
• Fold in whipped cream.

Serving

1. Fill each meringue cup with Lemon Cream Filling and top with fresh raspberries.

tlv204

LP hi! I've been around, just not knotting that much recently. I might need to know how you're decorating your nursery, by the way How is everything with you, Pete, and little X?

I'm definitely using a glass bowl, for the reasons you guys mentioned, and squirrly I'm using a mixer, I just meant I understand why people would want a standing one instead of a hand one. It's a brand new kitchen aid hand one though, so I shouldn't complain too much I'll be fine with the hand mixer, I just have to beat longer!

I just had a convo with my mom about this, btw, and while I was talking about beating longer, H just kept repeating "That's what she said" over and over again. Also, Leo is now sitting on my chest making it almost impossible to type, so my computer time might be coming to an end tonight, but thanks for all the help everyone!  I'll try again tomorrow with parchment and more beating.

amblizman

I just discoverd meringue powder and it's amazing.  It made the nicest batch of royal icing ever!  You can get it at like a Michaels or ACMoore and it has recipes in the can.

I don't actually like meringues, so I've never made any myself.  But there's a new guy at work who can't have gluten, and since I was planning on bringing in a tray of homemade christmas cookies, I should probably muster up the energy to make something that won't kill him. 

I shall steal everyone's lovely advice... if I get that far. 

tlv204

amblizman I've heard that meringue powder is awesome! I just haven't found any yet, so I gave up and got the already separated egg whites in a carton

squirrly

Tlv, here you go:  Meringue powder

I actually don't use it for meringue cookies, but I do use it for icing cakes.  A tiny little bit in buttercream helps it setup beautifully.  Worth having in your pantry, for sure.

lpstl

Ohhh Oh, does this mean you need nursery ideas for your house?? Hmm??

We're going to paint it blue, put up some big huge wall tree decals and do a forest them. Lots of owls, hedgehogs, bears, frogs, turtles, fish, birds, and I even found a stuffed moose .

We're good, kitchen is almost finished (thank god), X is moving like crazy. He does this alien thing where you can see him moving my belly. It's really cool and super weird.

cqbride

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_meringue-cookie-experts?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:86cb52f3-afc3-4739-882c-f72a3433b973Post:16e9f5f5-ef20-45e2-9ae0-63123f555fa7">Re: Meringue cookie experts?</a>:
[QUOTE]Oh and the bags I"m using are opaque, but disposable and still don't feel very sturdy, but we'll see. My ingredients are egg whites, sugar, cream of tartar, and either peppermint oil, vanilla, or lemon juice depending on the type.
Posted by tlv204[/QUOTE]
 

   Peppermint oil is going to be part of your problem. Adding any fat to the meringue will destablize it. Egg whites are more stable and beat up faster at room temperature, so that will help you out. Also, beating in a copper bowl if you have one will help stabilze. Most people say never to make meringue on a humid day, though I've never really had a major problem with that.
     The best way to measure a stiff peak is to see if it stands straigt out from your beater when you hold it upright. A good meringue will be very very stiff, and should cling to the bowl if you hold it upside down for 30 seconds. Good luck!

betrothed123

I agree that the peppermint oil could be your problem.  I've made plenty of batches of meringue cookies, and I can say it takes a lot of practice. 

Make sure your eggs are at room temperature, and that you don't add the sugar all at once.  Add a small amount, beat until you can't feel the granules in the eggs when rubbed between your thumb and forefinger, then add a little more sugar and repeat the process.

I also have never used the cream of tartar.

bel138

I'm late to the party, but...

Peppermint oil is a huge problem here. No fats in the meringue. It won't make stiff peaks. I've never used cream of tartar for mine. Just beat the sugar in slowly, a tablespoon or so at a time, and you should get stiff peaks. Also, did you "age" your eggs. Most macaron bakers let their whites sit out on the counter at least over night. This "dries them out" and helps the recipe.

You need more parchment. Or better yet, a SilPat. You don't need to leave them in the oven. Or pipe them and let them sit for 2 hours. Google David Leibovitz macron recipe. His seems to be the most simple.

tlv204

Does it make a difference that I'm using "peppermint flavoring" and not actual oil? Every recipe I read for these said to use that. Also my mom is the one who told me about cream of tartar, and she makes way better meringue than me, which is why I followed that. And yes the egg whites are room temperature. Thanks for all of the advice though! Eventually I'll get it right.

betrothed123

Is there any fat at all in the peppermint flavoring?  If so I can see how that would cause the "puddling" you were describing.  Maybe adding a bit of that to the top of the cookies after they've been piper onto the cookie tray would work better?  I'm not sure.  We always used nuts, sprinkles, small candies (like cinnamon candies), and chocolate to flavor ours.

tlv204

Sorry I have one more question. The peppermint ones ended up actually tasting really good, they just don't look very good because they weren't stiff enough to hold their shape. So anyway I'm going to just say "good enough" on the peppermint ones, and move on to the next flavor.

So, several recipes I read told me to put lemon juice and vanilla extract in there. Will those be ok or have the same effect as oils? TIA!

squirrly

I've done lemon and had good results.  Instead of peppermint oil, you should be able to get peppermint extract and use that. 

cqbride

Lemon actually works as a further stabilizer, and vanilla won't be a problem either.