What’s the Deal With My Chewy Meringue? (3 Potential Reasons)

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Meringue at its finest is a light, fluffy dessert that tastes decadently sweet without overpowering a meal. Meringues’ delicate heights and unusual swirls amaze visitors, who will think you’re a competent baker if you give them meringues made on their own or as part of a bigger meal.

Meringues are surprisingly difficult to prepare, despite the fact that they only need a few ingredients (typically egg whites, sugar, and something acidic). If you make a little error throughout the procedure, your meringues may become sticky and chewy rather as light and airy as they should be.

A meringue may be chewy for a variety of reasons, ranging from the mixing procedure to baking. Fortunately, there are several methods for preventing chewiness and producing beautiful clouds of sugar every time.

Causes of Chewiness

Numerous elements influence the success of your meringues, and any one of them going wrong might result in chewy meringues. Although certain recipes call for purposefully chewy meringues, the majority of the time you want a fluffy texture.

These are a few variables that may influence the texture of your meringue.

1 – Improper Baking

Meringues demand extreme accuracy throughout the process, including baking. Typically, they are baked at low temperatures for a longer period of time, allowing the meringues to dry out and acquire a fluffy, crisp texture.

If you bake your meringues at the incorrect temperature or for too long, they will turn chewy. One of the most common errors bakers make while preparing meringues is underbaking them, which allows them to dry out.

If your temperature is too high, your meringues will acquire a chewy texture. Baking your meringues at a higher temperature may brown them, which is undesirable when you want flawless white meringues.

2 – Poor Mixing Technique

The majority of what makes a meringue successful is the mixing. As the egg whites are mixed, they form firm peaks that give meringue its distinct structure.

Nevertheless, since there are so few components in a meringue, there is even less room for mistake while combining. Without properly prepping your meringues before baking them may result in a variety of oven failures, including a chewy texture.

Most inexperienced meringue makers make the error of mixing their meringues for too short a period of time. Before you begin piping your meringues, they should have extremely firm peaks.

Some typical mixing errors include whisking cold egg whites instead of room temperature, adding sugar too rapidly, and contaminating the egg whites.

3 – Too Much Moisture

Moisture is one of the most prominent reasons of chewiness in meringues. Flawless crispy meringues can only be made when all of the moisture in the mixture is squeezed out during the baking process, which may never happen if there is too much to begin with.

Too much moisture is sometimes supplied as a result of preparation errors. If your mixing bowl is even slightly damp, the egg whites will not whip well. Whenever possible, use an aluminum bowl that has been properly cleaned and dried.

Other times, you have no control over the moisture that is added to your meringues.

Meringues are very sensitive to their surroundings. A wet day, a humid atmosphere, or a pot of boiling water nearby might all cause your meringues to collect too much moisture. If at all feasible, create your meringues while the weather is dry.

How to Prevent Chewy Meringues

With how many ways there are to permanently ruin your meringue, the task is onerous. Yet, for every technique to ruin your meringue, there are other ways to save it or prevent it from getting chewy in the first place.

Several of these suggestions are intuitive aspects of the meringue-making process. Others were created via trial & error by home bakers and experts.

Invest in an Oven Thermometer

Meringues demand a high level of accuracy while baking. Underbaking or overbaking your meringues will result in chewiness.

Yet, many home ovens lack the accuracy needed to produce exquisite meringues. Your oven may be several degrees cooler than the temperature you’re setting on the dial, and you’d have no idea!

There is a simple solution for an inaccurate oven that does not need precise calibration or summoning a repairman. All you need is an oven thermometer, which can be purchased for a few dollars online or at your local shop.

The oven thermometer will enable you to precisely adjust the oven temperature for baking your meringues, eliminating the need for guessing.

Be Precise When Mixing

Meringues often fail at the mixing stage of the meringue-making process. Following instructions to the letter is one approach to prevent failure.

Make sure your egg whites are at room temperature by separating them immediately after taking them out of the fridge and letting them to come up to room temperature for an hour before combining.

Make certain that your mixing bowl is totally clean and that your egg whites are nicely separated. Even a trace of yolk may radically affect the texture of your meringues.

You may use several tricks to make blending simpler. A little quantity of an acidic substance, such as cream of tartar, may be used to stabilize the combination.

Fix Them Afterward

If you take your meringues out of the oven and discover that they are overly chewy, don’t despair. Even after the first baking period, it is feasible to make chewy meringues.

Return your meringues to the oven for a brief period of time, generally 10 or 15 minutes at 200 degrees Fahrenheit. Putting them on a parchment sheet allows you to extract more moisture and get a nicer texture.

Rebaking your meringues may also help them come back to life after being stored. If they become too chewy after a few days in the fridge, bake them for a few minutes to restore their natural texture.

Meringues will remain crisper for longer if they are stored correctly. Make sure they’re in an airtight container so no moisture can get to them. They may then be preserved in the freezer for up to a month.

Meringue is a tricky dessert technique that intimidates many new bakers due to the many ways it may go wrong. A miscalculation in the oven temperature or a wet day might result in chewy meringues.

Nonetheless, there are several methods for preventing chewy meringues and even repairing them after baking. Many bakers before you have battled with meringues and devised solutions to typical issues such as a chewy texture.

With time and experience, the procedure will become second nature, and you will be able to consistently produce beautiful meringues.


What causes chewy meringue?

Chewy meringues may be caused by two factors: underbaking and humidity. They may always be a touch chewy if under-baked. To combat humidity, return the meringues to the oven on a parchment-lined baking sheet at 200°F for 10 minutes to crisp them up a touch.

Why are my meringues sticky and chewy?

Meringues get sticky if there is too much moisture. According to Linda Jackson and Jennifer Gardner, the key is to leave the meringues in the oven after baking. Turn off the heat and let the meringues to dry for three hours, or even overnight.

What is wrong with my meringue?

7 Common Meringue Making Errors to Avoid
Using Too Much Sugar.
Leaving out the Cream of Tartar.
In a dirty bowl, I’m mixing.
Using chilled eggs.
Egg Whites are overworked.
Taking the Air Out.
Baking at an Inadequate Temperature.
Aug 17, 2022

Why won’t my meringue get stiff peaks?

Why aren’t my meringue peaks stiff?
You haven’t worked your meringue enough. Fortunately, this is a fixable issue.
You’re Using an Insufficiently Large Bowl…
The egg whites are cold. You skipped the acid. Fat has entered. Sugar was added too quickly. You added salt.
Sep 25, 2021

What happens if you overmix meringue?

A word of caution: if you add the sugar too slowly, the mixture will become excessively frothy and the meringues will have an open texture. If you overwhip the egg whites, they will become too stiff and will lose the moisture that they carry.

What is the best way to stabilize meringue?

To assist stabilize the foam and make it less prone to collapse, a tiny quantity of cream of tartar or vinegar may be added to the mixture at the start of whipping. Plastic dishes should be avoided because they may retain a film of fat from previously combined or stored substances, which will collapse the meringue.

How do you make meringues firmer?

8 teaspoon cream of tartar before beating each egg white—an it’s acid that helps to solidify the egg white. Add 1 for the strongest and most stable meringue.

Should you leave meringue in the oven to cool?

Meringues may break as a result of an abrupt temperature shift. To avoid this, turn off the oven when the meringues are done but keep them inside until thoroughly cool.”

What does over whipped meringue look like?

Over-beaten egg white foam bubbles grow overly large and lose their structure. As the bubbles are folded into a batter, they lose their link and become lumpy. They pop and deflate in the oven. Meringue that has been over-beaten appears gritty and grainy.

How do you save a failed meringue?

Overworked whites will crumble. To resurrect them, whisk 1 egg white until foamy, then gently fold into overbeaten whites until glossy and wet.

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