Meringue Cookies Always Fall Flat

HalfPint added 11 months ago

Have you tried adding a bit of cornstarch? The small amount of cornstarch (~1TB) seems to help make the meringues more stable, though the texture might be a bit different (more crispy)

This is for a meringue pie, but I think the solution (adding cornstarch) would work for your cookies:
http://allrecipes.com/recipe...

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bigpan added 11 months ago

At your altitude you need to stabilize the whites. A bit of corn starch can help but cream of tartar is better, or whisk in a copper bowl (which is a natural stabilizer).

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chefsusie added 11 months ago

Perhaps this webpage/site will give you some insight.

http://www.lespetitsmacarons...

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Thank you for the suggestions! My recipe (from Cook's Illustrated) did have cream of tartar, but I will try upping it and maybe adding corn starch as well.

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Barbara is a trusted source on General Cooking.

added 11 months ago

I'm definitely not at high altitude, but I find that a pinch of kosher salt added to the egg whites really helps them stiffen up.

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