Guest column by Scramble intern Molly Rubel
Nearly three million Americans are allergic to nuts, including me! A common misconception is that nut-allergic people are only allergic to peanuts, but many of us are allergic to every kind of nut. If I were to eat a nut, I would go into anaphylactic shock, which means that my throat would close up and I would not be able to breathe. It’s a terrifying thought, not only for me, but also for anyone who has to serve me something to eat.
As someone who loves to bake and try new foods, this can be frustrating because so many recipes contain nuts. However, my nut allergy has been a blessing in disguise because at a young age, I discovered a love for cooking. In elementary school I felt left out because I couldn’t eat what my friends were eating, so I learned to make nut-free versions of the same foods. After making my first batch of chocolate chip cookies at age six, I was hooked.
Since nut allergies are so common now, it is likely that, at some point, you will entertain a guest with a nut allergy. Here are a few simple guidelines to make sure your food is safe and your guest feels comfortable.
- Entertaining someone with an allergy can be stressful for both the host and the guest. The safest precaution is to save the ingredient label for every processed food you serve. These days, even foods that don’t contain nuts have warning labels stating that the product is either “made in a factory with,” “may contain,” or “produced on shared equipment with” nuts. Your nut-allergic guest may feel more comfortable eating processed foods if they can examine the label themselves, which is why it is a good idea to hold onto it.
- It can be dangerous to serve a bowl of nuts or anything with peanut butter. Even if the guest with the allergy isn’t eating it, the nuts and peanut butter can be messy and cross contaminate other foods.
- Desserts are the hardest type of food to make for someone with a nut allergy because so many dessert ingredients have nut warnings. If you want to make a dessert, it is, again, a great idea to save the labels from the ingredients you’ve used. Or, if the nut-allergic guest asks what they can bring, you might suggest a dessert. This way, the guest is able to eat the dessert and the host doesn’t feel pressured.
- Some products that have nut warnings even though they don’t contain nuts include Snyder’s pretzels, Miss Vickie’s potato chips, products from Trader Joes, Nestle chocolate chips, candy corn, chocolate bars, and Ghirardelli brownie mix. Some safe nut-free products are Hershey’s chocolate chips, UTZ pretzels and potato chips, Stacy’s pita chips, Betty Crocker brownie mix and most Pepperidge Farm products.
Entertaining someone with an allergy can seem intimidating, but with a little forethoughtit doesn’t have to be. I know from personal experience how nice it is for someone with a severe allergy to be invited to dinner and not have to worry about what I can eat safely.
Makes about 20 cookies
- 2 large egg whites, room temperature, if possible
- 1/2 tsp. cream of tartar
- 2/3 cup superfine sugar
- 1 cup Hershey’s semi-sweet chocolate chips
Preheat the oven to 350 degrees. With an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until fluffy. Add the sugar very slowly, beating constantly, until the peaks are stiff and glossy. With a spatula, gently fold in the chocolate chips.
Drop the batter using two teaspoons onto greased or parchment or silicone-lined baking sheets, trying to keep them in a puffy shape rather than flattening them (but if they are flat, don’t worry, they’ll still taste great). They don’t need to be spaced too far apart because they hold their shape when you bake them. Transfer the meringues to the oven and turn off the heat. Leave the cookies in the oven for at least 2 hours and up to 12 hours (so you can bake them overnight) until the cookies are crisp and dry.
If you are in a hurry, you can bake the cookies for 20 – 25 minutes at 300 degrees until they are lightly browned.
Tip: Separate eggs by cracking them over your fingers and letting the whites drip between your fingers into a clean bowl. Discard the yolks or save for another purpose, such as homemade mayonnaise, eggnog, aioli, or Hollandaise sauce.
Nutritional Information per Cookie (% based upon Daily Values):
Calories 73, Total Fat 3g, 5%, Saturated Fat 2g, 10%, Cholesterol 0mg, 0%, Sodium 9.5mg, 0.5%, Carbohydrate 11.5g, 4%, Dietary Fiber 0g, 0%, Sugar 10.5g, Protein 1g
FAQs
Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.
What is the perfect meringue secret? ›
Don't forget the secret ingredient
For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating—it's an acid that stabilizes the egg white. If you don't have any on hand, use 1/2 teaspoon of lemon juice for every egg white.
What to do with a failed meringue? ›
Now you have a few options to play with. (A) Bake until the mixture thickens, then form the batter into cookies and bake until crispy. or(B) Bake until the top is crispy. Then flip upside down and break into smaller pieces and bake the other side.
Why are my meringue cookies chewy inside? ›
Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.
Why is my meringue not stiff enough? ›
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
Why is my meringue still soft after baking? ›
The less sugar, the less effective the evaporation process will be during baking, which will leave excess moisture behind and result in a soft meringue. The higher the sugar content, the more effective the evaporation of moisture, and the crisper the baked meringue will be.
What are the three rules for making a successful meringue? ›
Use eggs at room temperature. Cold egg whites tend to reduce meringue volume. Never let any yolk get into the whites. Don't overbeat egg whites.
Can you overbeat a meringue? ›
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
What to do if meringue won't stiffen? ›
Try to bake your meringues on a sunny, dry day when possible. If your meringues are still sticky, you can put them back in the oven for another 10 minutes to crisp up a bit. You can also add 1 tsp of cornstarch to the sugar on a humid day to help keep your meringues dry.
Can you rescue meringue? ›
Overbeaten whites will collapse. To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they're shiny and moist again.
The presence of even a small amount of fat (yolk) can be enough to ruin your meringue rendering it flat and useless. By separating the whites from the yolk over a separate bowl, then adding the whites into the large bowl of your standing mixer one-by-one, you eliminate all risk of introducing fat into the whites.
What happens if you put less sugar in meringue? ›
According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue. More sugar will make a harder meringue.
Can you overcook meringue cookies? ›
Overcooking meringue can sometimes cause beads of moisture to form on the surface, especially if it's a hot or humid day. To prevent this from happening, don't take your meringue too far; let it cool completely in the oven (with the door closed or slightly ajar).
What does over whipped meringue look like? ›
The foam bubbles in over-beaten egg whites become too big and cannot maintain their structure. When folded into a batter, the bubbles lose their bond and look lumpy. In the oven, they pop and deflate. Over-beaten meringue takes on a coarse and grainy appearance.
Should meringue cookies be soft in the middle? ›
Once your meringues are totally cool, they should lift right off the parchment paper. When you bite into them they should not be soft in the middle and feel very light and crisp. If you go to lift the meringue cookie off the paper and it sticks, they are not done yet.
Does cream of tartar help stiffen meringue? ›
While sugar helps stabilize those whipped egg whites as you beat more air into it, there's still a risk of collapse. Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success.
How long should you beat meringue? ›
It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.
Why do you put vinegar in meringue? ›
The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.
How stiff should meringue mixture be? ›
If your mixture looks runny after you have added the first lot of sugar and whisked it up, don't add any more sugar until the mixture begins to firm up. You will know when you have a stiff peak when you can hold the bowl right over your head and the mixture stays in.
What is the secret ingredient in making a meringue? ›
Cream of tartar – Meringue's secret ingredient! It creates a strong, stable meringue. Salt + Vanilla – Flavor, flavor, flavor!
Make sure to add the sugar slowly, allowing it to dissolve before adding more. If you dump too much sugar in, it'll deflate all the air bubbles, compromising the structure. Also, if you leave sugar granules undissolved, your meringue will weep later on.
What is the best oven setting for meringue? ›
Unless you're making a meringue pie or a baked Alaska, the general rule of thumb is to use a low oven temperature (between 140°C/120°C fan - 110°C/90°C fan). Bake the meringues for at least an hour, or until they peel easily away from the parchment.
How do you know when to stop mixing meringue? ›
Turn the mixer back on medium and beat until the sugar is dissolved. Repeat this process with the remaining sugar. At this point, your meringue should start to look billowy and like, well, meringue. If you pull the mixer out of the bowl, a point will form.
Can you whip meringue too fast? ›
Beating too fast, too soon will keep your eggs from frothing properly before becoming a meringue. Once the egg whites are foamy but not yet forming peaks, gradually add in sugar. If you add in the sugar too soon, before the foaming point, the meringue won't whip up properly.
Do you whisk or beat meringue? ›
Meringue is a mixture made by whipping egg whites with some sugar. The easiest way is to whisk it in your stand mixer. If you don't have one, you can also use a hand mixer. And if you want to burn all that meringue calories in advance, you can whip it by hand, using your elbow grease and a good old whisk.
Can you open the door on meringue? ›
I bake a large meringue for 2-3 hours, making sure not to open the oven door during that time. Opening the oven door during baking may cause the meringue to sink and/or crack.
Does lemon juice stabilize meringue? ›
Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable.
What does baking soda do to meringue? ›
A second consequence of using baking soda is that the resulting meringues look and taste a little odd; they both take on more color and have a “toasty” flavor, both of which are undesirable in meringues.
Why do you put hot sugar in meringue? ›
Heating the sugar helps to create a glossy, stable mixture. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.
Can you leave meringue cookies out overnight? ›
Store baked merengue at room temperature.
Plain baked meringue will remain crispy on the outside and chewy on the inside for up to two weeks if kept in a cool area (at or below room temperature) away from direct sunlight.
How long do they last? Your Meringue cookies will last up to two weeks at room temperature as long as they're kept dry. Storing in a sealed container is best.
How far in advance can you whip meringue? ›
You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.
How long does it take for meringue to get stiff? ›
It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.
What to do if Swiss meringue won't stiffen? ›
If it's still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.
How long does it take for meringue to stiffen? ›
Place the egg whites and sugar in a large metal electric-mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk it with an electric mixer on high speed until stiff peaks form, about 5 minutes.
Why are my egg whites not stiffening? ›
New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.
Can you overwork meringue? ›
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
Can you over bake meringue? ›
Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping.
How do you rescue meringues? ›
Overbeaten whites will collapse. To revive them, beat 1 egg white until frothy, then gently fold into overbeaten whites until they're shiny and moist again.
How long does it take for meringue to set up? ›
It takes 10-12 minutes to reach stiff peaks in my stand mixer on speed 4. Stiff-peak meringue is used for making meringue cookies, macarons, souffle cheesecake. What is this? Broken meringue – Now, if you whip the egg whites a bit too long, you may get a broken meringue.
If the sugar is added too early, the sugar granules interfere with the proteins' ability to unfold, resulting in a weaker network that can only support small air bubbles (this is why these cakes and meringues had a finer interior texture).
Can I fix runny meringue? ›
If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.
How long do you have to beat egg white until stiff? ›
Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.
Nearly three million Americans are allergic to nuts, including me! A common misconception is that nut-allergic people are only allergic to peanuts, but many of us are allergic to every kind of nut. If I were to eat a nut, I would go into anaphylactic shock, which means that my throat would close up and I would not be able to breathe. It’s a terrifying thought, not only for me, but also for anyone who has to serve me something to eat.