5 Ingredients or Fewer

3-Ingredient Oreo Meringues

September 14, 2018
13 Ratings
Photo by Ty Mecham
  • 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

Test Kitchen Notes

Featured in: Chewiest 3-Ingredient Oreo Meringues for Cookies & Cream Lovers. —The Editors

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Whats4Dinner
  • Ella Quittner
    Ella Quittner
  • Eric Kim
    Eric Kim
  • Cathy
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

14 Reviews

Whats4Dinner December 7, 2018
Dude, this is my first time making meringues. I think I got it to work right, took awhile to get stiff peaks. However, I swapped out regular Oreos and subbed TJ's Candy Cane Joe-Joe's!!!!! They're almost done and they look and smell divine!!!! Perfect holiday treat!
Cathy September 21, 2018
Love the cookie part of the Oreo but not so much the filling. Can I make this recipe w/o the cookie filling? (I know, I'm weird😄)
Eric K. September 21, 2018
Sure! I don’t see why not :)
Gerard September 20, 2018
Hi! How long could these last, at room temperature?
Eric K. September 20, 2018
Hi Gerard! Overnight, unless your kitchen is humid. What I usually do is cool them completely, then (before bed) pop them into a large gallon ziplock -> then into the fridge. Sounds weird, but I love these cold; they're even chewier that way.
Gerard September 20, 2018
Eliza September 20, 2018
Can I double the recipe? Want to make for a party and need more than 12....at least that’s my story and I’m sticking to it.
Eric K. September 20, 2018
You certainly can! You'll just need 2 large sheet pans, in that case.
Eliza September 20, 2018
Ella Q. September 18, 2018
So excited to try these this weekend!
Eric K. September 18, 2018
You can maks them in your sleep!
Eric K. September 18, 2018
Ella Q. September 18, 2018
But won't I be busy *dreaming* about them???
Eric K. September 18, 2018
Just don't let the oven catch on fire.