Traditionally, meringue cookies are shaped like Hershey’s kisses, except with a lined texture. I had attempted to shape them that way. In fact, I went to Michael’s Arts and Crafts to buy a tip that would create the standard shape for meringue cookies.
I had planned to make these as a birthday gift for one of my friends. However, once I tried to create the Hershey kiss formation, the meringue wouldn’t shape that way. It would flatten.
This was the second or third time that I’ve attempted to make stiff meringue – only for that to fail and result in it being soft and runny.
I read about why that would occur, and the answers included:
- Not beating the egg whites slow or fast enough
- There may be a tiny amount of yolk (which didn’t happen with me)
- The egg whites were cold (which also didn’t occur since I’d set them to room-temperature)
- The egg whites might have been over-beaten
My only guess as to why my meringue did not stiffen is that I might have beaten them too slowly at first.
But I found a solution: mini muffin pans
I spooned a little bit of meringue into each hole before baking everything that fit. Then I cooked them at 250 degrees F for 40 minutes. After that, I turned off the oven and kept them in there for an hour. That’s super-important! Otherwise, your cookies will not get the right texture. It’s also essential that you don’t open the oven while they are being baked.
Once they’d cooled, I’d tried one and enjoyed it, regardless of its flat shape. It was crispy on the outside and chewy like a marshmallow on the inside.
That being said, after a few days, the delicious taste wore off. So, unfortunately, I had to throw them away.
So, enjoy them as soon as you can!