Meringue - Dry Crisp And Impossibly Delicate [closed]

I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash, and the medallions cannot be picked up by their edges, that's how delicate they are. If you touch the dry meringue with your finger, it dents. I'm talking about a white, dry crisp meringue cookie that is dry/crisp all the way through, and barely holds its form/shape when you pick it up, and melts on the tongue.

Does anyone know what I'm talking about? Am I crazy?

egg-whites meringue

Best Answer

As far as the meringue goes, you're probably aware there are several kinds, hard, soft, and italian. These are described here: https://www.incredibleegg.org/eggcyclopedia/m/meringue/.

Obviously you want a hard meringue, which is the driest kind. Beyond that, the article says the main factor affecting dryness is the humidity of the baking environment. If you live in a desert your dessert will be drier. A dehumidifier would probably help. It states that the moisture is primarily absorbed into the sugar so reducing the amount of sugar might also help.

Finally, the article also states that baking at a low temperature for a longer time dries the meringue more thoroughly and evenly.

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Meringue - Dry Crisp And Impossibly Delicate [closed] - Pile of Soft Fluffy Flowers

Meringue - Dry Crisp And Impossibly Delicate [closed] - Closeup of uncooked white meringue dessert with mix of dry spices on top on baking pan

Meringue - Dry Crisp And Impossibly Delicate [closed] - Side view low angle of elegant Asian female with closed eyes in long white dress blowing on thin dry branches in meadow

What are the 3 stages of meringue?

There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff. It's important to pause your mixing to check your peak stiffness level if you're unsure how far along your meringue is.

How do you make meringues stay crispy?

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.

Why are my meringues so fragile?

There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack.

Are Pavlovas soft inside?

They both require egg whites to be whipped into a foam, with sugar mixed in, and are then baked at a low temperature until dry. However, meringue is crispy and dry throughout, while pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Skylar Kang, Artem Podrez, Katerina Holmes, Trần Long