3-Ingredient Oreo Meringues

3-Ingredient Oreo Meringues

3-Ingredient Oreo Meringues

  • Prep time 10 minutes
  • Cook time 45 minutes
  • Makes 12 to 15 cookies

3-Ingredient Oreo Meringues are a delightful and incredibly easy treat perfect for satisfying your sweet tooth without spending hours in the kitchen. These light, airy cookies combine the crisp texture of meringue with the irresistible flavor of Oreo cookies, creating a dessert that’s both elegant and fun. With just three simple ingredients—egg whites, sugar, and crushed Oreos—you can whip up a batch of these meringues in no time, making them ideal for busy days when you need a quick yet impressive treat for family and friends.

The recipe starts with beating egg whites until they form soft peaks, then gradually adding sugar to create a glossy, stiff meringue. The secret to perfect meringues is ensuring the egg whites are at room temperature and the mixing bowl is completely clean and dry. Once the meringue is ready, gently fold in finely crushed Oreo cookies, taking care not to deflate the mixture. This step infuses the meringues with the delicious, chocolatey flavor of Oreos while maintaining their delicate texture. Spoon or pipe the mixture onto a baking sheet lined with parchment paper, and bake at a low temperature until the meringues are dry and crisp.

These 3-Ingredient Oreo Meringues are incredibly versatile and can be enjoyed in various ways. Serve them as a light, sweet snack, or use them to top ice cream sundaes for an extra touch of indulgence. They also make wonderful gifts—simply package them in a decorative tin or cellophane bag tied with a ribbon. With their delightful combination of crunchy meringue and Oreo goodness, these cookies are sure to become a favorite in your household. Plus, their ease of preparation makes them a go-to recipe for any busy day when you need a quick, delicious dessert.


  • 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)
  1. 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.
  2. 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.
  3. 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.

5 thoughts on “3-Ingredient Oreo Meringues”

  1. Like the recipes but printing them wastes lots of paper. Don’t really need the pictures.

  2. 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…

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