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
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.
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.