How to prevent Meringue from turning chewy/gummy-like?
My attempts at Meringue-making are driving me a tiny but crazy...
No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is really the best way I can explain it).
I am currently working with 50-60 grams of granulated sugar per eggwhite (depending on what size of egg I have), a slightly heaped teaspoon (not the measuring-kind, just a regular, european teaspoon) of cornstarch per eggwhite. I add a pinch of salt to my eggwhites before whipping them up, then slowly add the sugar. Temperature-variation of the eggwhites did not seem to do much about the chewiness-Problem. I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80).
How do I get them to dry all the way through without burning them? I SUSPECT the fact that I seem unable to get them all dried out is the actual problem!
EDIT: For size: I usually strongly heap a teaspoon (mostly because the whole issue with a piping bag seems futile to me if the texture does strange things anyway...). They are not overly large, I'd say, and I even have the chewyness-issue when I make very very flat ones.
Best Answer
I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier. It also doesn't need starch.
Also don't use salt, it interferes with foam formation. Use a pinch of acid for more stable foam, but don't overdo it.
Pictures about "How to prevent Meringue from turning chewy/gummy-like?"
Quick Answer about "How to prevent Meringue from turning chewy/gummy-like?"
I add a pinch of salt to my eggwhites before whipping them up, then slowly add the sugar. Temperature-variation of the eggwhites did not seem to do much about the chewiness-Problem.Why are my meringues sticky and chewy?
Too much moisture means sticky meringues. Linda Jackson and Jennifer Gardner say the trick is to leave the meringues in the oven after baking. Turn the heat off and let the meringues finish drying, undisturbed, for three hours or even overnight.How do you keep meringue crunchy?
To store: Place baked hard meringue in tightly sealed container, with waxed paper between layers. To re-crisp: If stored hard meringues lose their crispness, bake in 200\xb0F oven 15 to 20 minutes.Should meringues be chewy inside?
\u201cJust be sure to bake them just until the middle is set and chewy \u2013 no more \u2013 to get that perfect, nougat-like texture.\u201dHow To Make PERFECT Meringue | Mistakes to Avoid!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Karolina Grabowska, Polina Kovaleva, Karolina Grabowska