Chocolate Chip Meringue Cookies | Weight Watchers Recipe - Live Laugh Rowe (2025)

FAQs

Why are my meringue cookies gooey? ›

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

Meringue (/məˈræŋ/ mə-RANG, French: [məʁɛ̃ɡ]) is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

You can store your meringues in an airtight container for four to five days at room temperature or up to a month in the freezer. If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore crispness.

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

What is a Good Cream of Tartar Substitute when Making Meringues? You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.

Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.

Can I add more flour to my sticky cookie dough? Yes, adding more flour can help make your dough less sticky. However, be careful not to add too much flour, as it can change the texture and taste of the cookies. It's best to add flour a little at a time until the desired consistency is reached.

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

Should meringues be gooey in the middle? ›

It should be a light, crispy, sugary kiss that dissolves on the tongue then vanishes. Meringues can have a softer centre, depending on time/temperature of baking/drying (moisture retention = softer centre), but they won't be chewy.