🔕 🔔

My Basket ()

All questions

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 ?

asked by tiffanylee over 2 years ago
4 answers 1030 views
8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012

Meg is a trusted home cook.

added over 2 years ago

I'm not an expert baker but I see your question is urgent. I have never been able to rescue fallen egg whites. I would guess the additions overwhelmed the whites. Sounds like a lovely recipe.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

sorry about that; i would have baked them anyway. In the future, here's how i dealt with that problem when i made pecan meringue cookies (mine did NOT have to stay in the oven overnight.):
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.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088

Barbara is a trusted source on General Cooking.

added over 2 years ago

Oh, I'm sorry I didn't see this before now. Do you have a gas oven? I'm on my third, and none of them have held the heat well enough to truly make "forgotten" cookies. I keep my pizza stone in the bottom of the oven at all times. That helps the temperature stay fairly even. (better than without) when I make meringues, I keep the temperature at the lowest setting (170 on my oven). It takes 3-4 hours for the meringues to completely dry.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

Maybe i misspoke in my first sentence. If they were truly runny and had lost all form, i prob would have spread the deflated meringue in a parchment paper lined sheet or cake pan and figured if the results were edible, it would be for just family, or good for crumbling over ice cream. Meringue, when spread out and baked as a solid layer in a cake pan, for instance, can make a lovely base for a layered dessert of mousse, ganache, buttercream, ice cream, or whatever.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.