Set the bowl over a pan of simmering water. If your recipe calls for stiff peaks, you can keep beating the egg whites. Step 3: Keep going for stiff peaks. I would have never gotten them made if I had used the overnight technique. I just filled an order for 11 dozen. Crisp on the outside with a soft inside – well-made meringues are a beautiful thing. Stiff peaks are formed when you lift up your beater and you get a nice peak and it holds its shape (rather than melting away like with soft peaks). 1. But, gracious. I can’t imagine giving 10 cookies that much time to cook in the oven. But, gracious. I just filled an order for 11 dozen. I’ve made Meringue Cookies that were soft in the center, even though they could be picked up off the parchment paper very easily. I prefer them being cripsy. I’ve made Meringue Cookies that were soft in the center, even though they could be picked up off the parchment paper very easily. Meringue recipes. Lemon Chiffon Pie Recipe COOKED SOFT MERINGUE TIPS: SARAH SAYS: You can make the meringue safe if you precook the whites to 160 degrees F! Put 4 large egg whites, 1/3 cup sugar into a heatproof bowl. About 16 cookies to one recipe. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, beating and scraping down sides until sugar has dissolved and the mixture is smooth and glossy. For soft meringue, preheat oven to 160C. I can’t imagine giving 10 cookies that much time to cook in the oven. About 16 cookies to one recipe. Some meringues are baked lightly, so their insides are still soft, others are baked until they are crisp all the way through. Here are some of our best meringue recipes – take your pick from a classic Eton mess, nutty hazelnut meringues and our ever-popular basic meringue recipe. I prefer them being cripsy. 2. I would have never gotten them made if I had used the overnight technique.