To fix chewy meringue cookies and help them dry out properly for a crisper texture, the key step is to leave them inside the oven after baking as it cools down.
Understanding Meringue Texture
According to some guides, a properly baked meringue cookie should ideally have a crisp exterior while potentially retaining a chewy center. However, if your baked meringues turn out excessively chewy or soft when you wanted a drier result, there's a common technique to address this.
The Recommended Fix for Chewy Meringues
Based on the provided information, the effective way to combat overly chewy baked meringue is by allowing them to fully dry out after the baking process is complete.
The solution highlighted is simple and focuses on controlled cooling:
- Leave meringues to cool in the oven. This means, after your meringues have finished baking and the oven is turned off, do not remove them immediately.
- Keeping them inside allows them to benefit from the residual heat and controlled environment to finish drying out.
- If you're concerned the trapped heat is too high, you can crack the oven door slightly open. This helps the oven cool down a bit faster while still providing a drying environment.
This gradual cooling and drying process helps reduce excess moisture, contributing to the desired crisp texture.
