Trying to make forgotten cookies (meringue cookies baked in oven over night)
I made the meringue with four egg whites that stood room temp for several hours with 1 cup sugar pinch salt and they whipped up beautifully. I added pecans and dried blueberries and the egg whites deflated and are now quite runny. Can I salvage this batch or should I toss it ?
Recommended by Food52
4 Comments
I whipped the room temp egg whites with a pinch of salt once they started to go opaque, and then added the sugar after they went opaque white, til the mixture was stiff and glossy and peaks stood straight up. When you add something fatty like ground pecans, the fat starts to deflate the meringue v quickly. So my solution was to
remove only as much meringue as i could handle/shape QUICKLY , on 1-2 parchment-covered sheet pans. To this amount of meringue I folded in the pecans, piped this batch and baked immediately. When they had baked, I repeated the process. This way, you don't have some of your meringue sitting a long time with the pecans already folded in, which will quickly get them weeping. BTW, there is a good mint chip meringues recipe in one of the Silver Palate cookbooks.