One time I made meringues and somehow I messed up the recipe and instead of being dry and brittle they were chewy in the middle. Almost like a marshmallow. It turns out that I like them approximately 1000% more that way!
I spent some time on the internet looking for a basic chewy meringue recipe but mostly people were looking for ways to make them drier, not chewier. Or they were adding other ingredients like nuts, chocolate, or corn starch to keep them chewy. I believe a meringue should be just powdered sugar and egg whites. Sometimes cream of tartar, lemon juice or vinegar to make the egg whites more stable.
Everything should be room temp to make meringues so let those eggs sit a couple minutes before you start or they will resist fluffing up. You also don’t want to make meringues on a humid day. Or that’s what people on the internet say :p. I’m the genius who started whipping them while my dishwasher was running so it was super humid in my kitchen. I added 1/8 tsp of cream of tartar to stabilize my eggs and help them come together.
So I will start with the basic chewy meringue formula and then give you some options to customize them how you want them.
- 2 egg whites (at room temperature)
- 115g powdered sugar
- Whip the eggs white with beaters or in your stand mixer until soft peaks form
- While this happens, make sure to sift your sugar
- Add the sugar one small spoonful at a time (every 5 seconds or so) until all the sugar has been added
- Pipe or spoon the mixture onto a parchment lined baking pan (my baking time is based on 36 meringues)
- Bake at 230F for 40 minutes
-Once all the sugar is added in you can fold in vanilla, almond, peppermint or any other flavorings and colourings you like