Double Chocolate Meringues Recipe (Dairy-Free & Gluten-Free Cookies) (2024)

FAQs

What can I use instead of parchment paper for meringues? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

What is a Good Cream of Tartar Substitute when Making Meringues? You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.

Don't make meringues on humid days. Humidity causes meringues to be sticky and chewy. Bake meringues at low temperatures because they tend to brown quickly. We recommend 200°F for 1 hour or until dry.

Aluminum Foil with Oil: Good for Baking, Especially at Hotter Temperatures. Aluminum foil with oil is another good substitute for parchment paper. As with a greased baking sheet, the fat may subtly impact the way your food cooks. Additionally, there is a chance that some of the food may stick to the pan.

For Stabilizing Egg Whites, Use Vinegar or Lemon Juice

You might be making a meringue, whether it's a topping for pie, pavlova, meringue frosting, or meringue candies.

Can I go without cream of tartar? You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe.

You can also simply leave out the cream of tartar from a recipe, which may result in baked goods that are not as fluffy, but will still work out and taste good.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

What is the secret to perfect meringue? ›

Use room temperature eggs – Separating eggs is easiest when they are cold, but then let the egg whites come to room temperature (about 30 minutes) before making the meringue; this ensures they whip up with maximum volume.

To test if they're done, pick one up; it should feel very light. Tap the bottom; it should feel hollow. Break one open; it should be dry. Taste the broken one while it's still warm; it should melt in your mouth.

Silicone non-sticking baking mat is heat resistant sheet for baking which is a substitute for parchment paper. Grease the mold with butter or cooking spray and then dust the flour on them. Roll it around until the flour clings to the grease. Tap it to let extra flour to go.

The solution: crank up the heat and shorten the cooking time. Note also that a fully baked meringue should easily pull away from the baking sheet when you lift it with a spatula. If it sticks at all, bake for another few minutes and test again.

When it has frozen solid, wrap the meringue in a double layer of foil and freeze for up to 1 month. If you can, leave meringue on the baking sheet and make sure that there is nothing that will disturb or knock into the meringue or put it in an airtight container in the freezer.