Meringue cookies, though seemingly simple, can easily turn sticky due to excess moisture if not prepared under ideal conditions. Baking expert Jessie Sheehan emphasizes the importance of making meringues on dry days to prevent moisture absorption from the air. She also recommends ensuring the egg whites are whipped properly and that no sugar crystals remain undissolved. Maintaining a low baking temperature over an extended time is crucial for evaporating moisture, while proper storage in airtight containers ensures they remain crisp.
Jessie Sheehan explained that the tacky feel comes from excess moisture and advised bakers to avoid making meringues on humid days.
Properly whip the egg whites until the sugar is completely dissolved to ensure that moisture doesn't cling to undissolved sugar crystals.
Baking meringues at a low temperature for an extended time helps ensure all moisture is evaporated for perfectly crisp results.
Sheehan suggests storing cookies in an airtight container or freezer to maintain their crispness and protect them from moisture.
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