3-Ingredient Oreo Meringues
- Prep time 10 minutes
- Cook time 45 minutes
- Makes 12 to 15 cookies
Author Notes
With just three ingredients (egg whites, sugar, and Oreos), the easiest, chewiest pantry dessert is yours at the flick of a whisk. If you wanted, you could pipe out mini cookies from a pastry bag, raindrop-shaped meringues. Just make sure to bake them for a shorter amount of time, as they’ll be smaller and more prone to brittleness. More often than not, however, I like to go the ice cream scoop route, not least because I’m lazy (and because their chewy texture is nonpareil). —Eric Kim
Ingredients
- 4 large egg whites
- 1 pinch salt, optional
- 3/4 cup sugar
- 18 Oreos, finely crushed (I like to blitz them in the food processor)
Directions
- 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 most of the Oreo crumbs, just barely (so you have ribbons of “cookie” amidst the “cream”), leaving some behind to top the meringues later.
- You could pipe out mini cookies from a pastry bag, but what I like to do is 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.
Like the recipes but printing them wastes lots of paper. Don’t really need the pictures.
I only printed pages 2-3, 5-6.
I’ve been copying/pasting the text & emailing it to myself so I don’t hafta print out all the photos & other stuff on the screen… Hope that’s helpful…
I total fail on this end unfortunately, they don’t taste too bad but look awful.
Can you use store bought egg whites? If so, how much?