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
- 4 large egg whites
- 1 pinch salt
- 3/4 cup granulated sugar
- 18 Oreos, finely crushed in a food processor
- Crush the Oreos in a food processor into fine crumbs. Reserve 1/4 cup of the crumbs for the topping.
- In a large bowl or stand mixer, whisk the egg whites and salt until light and foamy.
- Gradually add the sugar, spoonful by spoonful, until you’ve got firm peaks—bright, white, and shiny.
- Gently fold in the Oreo crumbs, (keeping 1/4 cup reserved) just barely- so you have ribbons of “cookie” amidst the “cream”.
- 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.
- 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.
thebrookcook 