Meringue cookies Calories

Meringue cookies are made by whipping egg whites into a foam, gradually beating in sugar, and piping the mixture onto a baking sheet. They are dried slowly in a low oven so they turn crisp without browning.

Meringue cookies often crack when the oven is too hot or they cool too quickly. Bake them gently, then let them cool gradually in the switched-off oven rather than exposing them to a sudden temperature change.

Meringue cookies turn sticky when they absorb moisture from humid air, or when they have not dried fully. Let them cool completely and store them promptly in an airtight container in a dry place.

Store meringue cookies fully cooled in an airtight container at room temperature. Avoid the refrigerator, where moisture can soften them, and keep the container away from steam and other damp foods.

Yes, you can freeze meringue cookies in an airtight container, but thawing may make them less crisp. Let them come to room temperature while still covered so condensation forms on the container, not on the cookies.

No, meringue cookies are not the same as macarons. Meringue cookies are usually made from whipped egg whites and sugar alone, while macarons have almond-based shells and a filling sandwiched between them.

Meringue cookies are small and usually crisp all the way through. Pavlova is made as a large meringue with a crisp outside and a softer center, then commonly topped with cream and fruit.

Meringue cookies are chewy inside when the centers have not dried completely, often because the cookies are large or the oven time is too short. Let them dry longer at low heat, then cool before checking the texture.

Meringue cookies turn brown when they bake at too high a temperature or stay in the oven too long. Use gentle heat and check that your oven is not running hotter than its setting.