Cookies & Cream Meringues

These meringues elevate classic Oreo cookies- transforming them into chewy and light deliciousness. With minimal ingredients, the recipe is beyond simple too.

This recipe was adapted from a Food 52 “Community Pick” recipe. I used a cookie scoop to ration the dough.

Yield: about 4 dozen cookies

  • large egg whites
  • pinch salt
  • 3/4 cup granulated sugar
  • 18 Oreos, finely crushed in a food processor
  1. Crush the Oreos in a food processor into fine crumbs. Reserve 1/4 cup of the crumbs for the topping.
  2. In a large bowl or stand mixer, whisk the egg whites and salt until light and foamy.
  3. Gradually add the sugar, spoonful by spoonful, until you’ve got firm peaks—bright, white, and shiny.
  4. Gently fold in the Oreo crumbs, (keeping 1/4 cup reserved) just barely- so you have ribbons of “cookie” amidst the “cream”.
  5. Scoop (with an ice cream scoop) balls of the meringue mixture onto a sheet pan lined with parchment paper, then sprinkle the leftover Oreo crumbs on top unevenly, messily.
  6. Bake at 275°F for 45 minutes to 1 hour until dried out but not totally crisp. These meringues should be like chewy cookies ‘n’ cream clouds when you bite into them.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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