Cooking For Engineers

[epbquilts4]

I make merinque cookies that are supposed to be light and airy. They used to be light and airy, but all of a sudden they have become chewy. When you put them in your mouth they become gummy--kind of like caramel. I haven't changed the recipe, oven, or anything. This is the recipe:

2 egg whites room temperature, 1 t vanilla, pinch of salt, 1/2 C sugar, 1 C mini chocolate chips. Preheat oven to 300, beat egg whites until they hold peaks, add vanilla and salt, continue beating while adding sugar until the mixture is thick and glossy. Fold in chocolate chips, drop by spoonfuls onto foil-lined cookie sheets. Bake 30 minutes at 300.

Any ideas what could have caused the change in texture?
Any suggestions would be appreciated.

[Yet another guest]

My guess is a change in humidity. Otherwise the only thing I'd say sounds odd is the temperature and time; meringues are generally dried out at a very low temperature (250-200), but cookies might be an exception.

Sping showers are surely to blame :P

[youngcook]

I do not know why. Yummy recipe. I will try it though. I also think it is either humidity or your oven.

[Taamar]

Meringues are chewy if they are not completely dried by the baking process. It's almost impossible to make them crisp if it's rainy or humid out. Your best bet is to increase cooking time, though it may be enough to turn off the oven at the end of the cooking time and leave them in overnight.

[Echo]

and these are also called go to bed cookies
some recipes call for turning off the oven and going to bed....

to dry the meringue...