Meringue – Chewy or crisp?

Picture of ours coming soon, I didn’t have one at home…

OK people, I need to set something straight.  We got a Yelp review that complained that our meringue was too crisp, they wanted chewy.  These aren’t the meringue we have on our pies, but our house made corkscrew meringues (not to be confused with Parisian macarons, or macaroons (the coconut ones).   Traditional meringues like we make are supposed to be crisp.  They supposed to be cooked in a low oven for hours, even overnight, just like we do in the big oven.  (I need to post a picture of the oven for you guys, it’s epically awesome.  It has 5 shelves, we can 15 sheet pans at a time, more on that later).  We’ve been told by some customers, who are Cuban, that they used to get meringue like a shot, which is chewy and more like the pies.  Well, we’d love to make those people happy too, but the health department doesn’t like us using egg whites like that.  They would rather we use pasteurized eggs for our meringue, but they just don’t come out, so we need to ensure they are 100% cooked, which is ok with us, as that is what the traditional meringue is supposed to be.  I just don’t get Yelp sometimes.  We get hung out to dry for not being traditional, and when we are, we get yelled at for that too.  I guess some people will never be happy.    Long story short, we offer our traditional meringues, just like they are supposed to be, crisp, and melt in your mouth goodness.  They are also a way for our gluten free friends to enjoy our sweets, no flour at all.