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
Food52 Review: Featured in: Chewiest 3-Ingredient Oreo Meringues for Cookies & Cream Lovers. —The Editors
Makes: 12 to 15 cookies
Prep time: 10 min
Cook time: 45 min
large egg whites
pinch salt, optional
Oreos, finely crushed (I like to blitz them in the food processor)
- 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.
- This recipe is a Community Pick!