Can Meringues Be Chewy? How to Make Soft and Chewy Meringues
Learn how to bake meringues with a chewy center and crispy exterior using low-temperature baking and key ingredients like cornflour or vinegar.
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Yes, meringues can be chewy. To achieve a chewy texture inside, bake them at a low temperature (around 200°F or 90°C) for a longer period—often 1 to 1.5 hours, followed by turning off the oven and letting them cool down inside it. This method keeps the outside crispy while the inside remains soft and chewy. Adding cornflour or vinegar can also help in achieving that chewy center.
FAQs & Answers
- What temperature should I bake meringues to make them chewy? Bake meringues at a low temperature around 200°F (90°C) for 1 to 1.5 hours, then let them cool in the oven to achieve a chewy interior with a crispy exterior.
- How does adding cornflour affect meringue texture? Adding cornflour helps stabilize the meringue and contributes to a soft, chewy center while maintaining a crisp outside.
- Can vinegar help make meringues chewier? Yes, adding vinegar to meringue stabilizes the egg whites and can help achieve a chewy texture inside the meringue.