Meringue Cookie Piping Problem

[SHA]

I make meringue cookies using 4 egg whites, a cup of sugar, cream of tartar, and some vanilla extract and after whipping to stiff peaks, I use a star pipe to place it on parchment paper on a baking sheet. The pattern doesn't seem to hold though and it becomes a rounded blob. I see videos of piped meringues and they seem to hold a very crisp piped shape - is there some other ingredient I need to add like cornstarch or powdered sugar or meringue powder ? How much ?

 

[Norcalbaker59]

I make meringue cookies using 4 egg whites, a cup of sugar, cream of tartar, and some vanilla extract and after whipping to stiff peaks, I use a star pipe to place it on parchment paper on a baking sheet. The pattern doesn't seem to hold though and it becomes a rounded blob. I see videos of piped meringues and they seem to hold a very crisp piped shape - is there some other ingredient I need to add like cornstarch or powdered sugar or meringue powder ? How much ?

The most common cause of meringue not hold it shape is incorrect beating of the egg whites. Meringues is more about technique than ingredients.

How to beat egg whites correctly

How to beat egg whites

Bowl size matters Medium mixer bowl: 1 - 3 egg whites Large bowl: 4 or more egg whites Bowl: stainless steel or glass, thoroughly clean to ensure it is free at any oil residue Mixer: hand or stand mixer fitted with balloon whisk. Beating by hand is possible but it takes an extraordinary...

www.baking-forums.com

Another causes is oil residue on bowl and/or whisk.

Over-beating egg whites


High ambient humidity. Sugar is hydroscopic, meaning it pulls moisture from the environment. Higher ambient humidity provides more moisture for the sugar to absorb.

 

[retired baker]

I make meringue cookies using 4 egg whites, a cup of sugar, cream of tartar, and some vanilla extract and after whipping to stiff peaks, I use a star pipe to place it on parchment paper on a baking sheet. The pattern doesn't seem to hold though and it becomes a rounded blob. I see videos of piped meringues and they seem to hold a very crisp piped shape - is there some other ingredient I need to add like cornstarch or powdered sugar or meringue powder ? How much ?

That recipe is lacking sugar.
A cup of sugar weighs approx 6 oz, but you need 10 oz for 4 egg whites.

Foam up the whites on their own, drizzle 3 oz of the granulated sugar in at high speed, whip until stiff.
Fold in the rest of the sugar (7 oz) by hand with a spatula. Get all the sugar folded into the meringue within 30 seconds or it will begin to collapse.

"bake" at 180F with the oven door cracked open to get rid of moisture.
Leave at least 1 hour then cut one open to check for dryness.
Might take 3 hours or more...or less depending on humidity.
I leave them overnite at low temp 100F.

 

[Norcalbaker59]

That recipe is lacking sugar.
A cup of sugar weighs approx 6 oz, but you need 10 oz for 4 egg whites.

Foam up the whites on their own, drizzle 3 oz of the granulated sugar in at high speed, whip until stiff.
Fold in the rest of the sugar (7 oz) by hand with a spatula. Get all the sugar folded into the meringue within 30 seconds or it will begin to collapse.

"bake" at 180F with the oven door cracked open to get rid of moisture.
Leave at least 1 hour then cut one open to check for dryness.
Might take 3 hours or more...or less depending on humidity.
I leave them overnite at low temp 100F.

1 cup sugar = 200 grams = 7 oz

200 g sugar / 4 egg whites = 50 g

Just some examples of this ratio

https://skandibaking.com/kyskager-meringue-kisses/


https://sugarspunrun.com/meringue-cookie-recipe/#recipe


https://pastrieslikeapro.com/meringue-shells/