5 Ingredients or Fewer

Minty Oreo Meringue Cookies

November 29, 2019
4 Ratings
Photo by Rocky Luten. Food stylist: Samantha Seneviratne. Prop stylist: Brooke Deonarine.
Author Notes

My parents will hate me for saying this, but I don’t have many memories of us cooking together. There are a few exceptions: squishing together the ingredients for my mother’s tomato soup meatballs the night before Thanksgiving; tearing apart the dough for Toll House break-and-bake chocolate chip cookies; and, when I got a bit older, carefully slicing my dad’s grilled herb-marinated pork loin—his one and only specialty—into even strips on Christmas day.

Mostly, we found our food traditions outside the kitchen: At our favorite special-occasion Italian spot, with its white tablecloths and grapevine trellises adorning the ceiling, where the three of us rarely veer from ordering rigatoni alla vodka. At the old-school department store café in Fort Lauderdale where my grandmother and I meet for lunch every time I’m back in Florida, and where the only acceptable order is a grilled cheese on Texas toast and a slice of blueberry pie a la mode.

And in the living room, where my mom and I sit on the couch, wrapped up in blankets, watching our favorite sitcom and eating ice cream. Not just any ice cream: Breyers mint chocolate chip ice cream (the unnaturally green kind) with a splash of milk over the top. I know, I know, I thought pouring milk over ice cream was weird at first, too. But the milk makes freezer-cold ice cream crystalize in places, so that it becomes crunchy and icy and very fun to chew on.

I think it started around eighth or ninth grade—when we discovered that Will and Grace reruns came on every night at 10 o’clock, which was conveniently just around the time when I’d be done with homework. We’d scoop ourselves a few big spoonfuls of ice cream into a glass (never a bowl), pour over the milk, and sink into the couch just in time for the show.

Always laughing in the same spots, and catching up on whatever had happened at school that day over commercial breaks, it was one of my favorite ways to spend time with my mom. Even though my dad and I have always been more similar (in our interests, temperament, and even looks), this time was exclusively for my mom and me. And those were the thirty minutes—or, if we caught back-to-back episodes, an hour—of the day I looked forward to most.

When I was asked to share a cookie for this big holiday feature, I was a bit stumped, because my family doesn’t really have a special recipe we make over and over. I was complaining about this fact to my friend Eric, when he had the most perfect idea: adapt these oreo meringues he loves to make, in memory of the ice-cream I loved so much. With just a few drops of green food coloring and a little bit of mint extract, this light and chewy dessert becomes a cookie-fied version of the tradition my mom and I still share.

Instead of passing this recipe down, I’m passing it up. So the next time I’m home, my mom and I can spend a little bit of time in the kitchen making this together—before we sit down to ice cream and TV, of course. —Erin Alexander

Test Kitchen Notes

Featured in: Food52's Holiday Cookie Chronicles —The Editors

  • Prep time 15 minutes
  • Cook time 1 hour
  • Makes 12 to 15 meringues
Ingredients
  • 4 egg whites, large
  • 1 pinch salt, optional
  • 3/4 cup (150g) sugar
  • 1/4 teaspoon mint extract
  • 18 Oreos, finely crushed (I like to blitz them in the food processor)
  • 3 drops green food coloring, plus more to your preference
In This Recipe
Directions
  1. In a large bowl or stand mixer, whisk the egg whites and salt until light and foamy.
  2. Gradually add the sugar, spoonful by spoonful, until you've got firm peaks—bright, white, and shiny.
  3. Just before you’ve got firm peaks, add the mint extract and food coloring.
  4. 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.
  5. 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 messily.
  6. Bake at 275°F (135°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.

  • Perry Tsai
    Perry Tsai
  • Melissa B.
    Melissa B.
  • Andrea D.
    Andrea D.
  • Beth Kellum
    Beth Kellum
  • Christina
    Christina
Erin Alexander is the Brand Partnerships Editor at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.

11 Reviews

Perry T. March 2, 2021
When I tried baking these, the meringue never quite reached stiff peaks, so piping or scooping turned into a mess. I think maybe because of either the food coloring or peppermint extract? My "pure peppermint extract" lists alcohol and peppermint oil as ingredients; I wonder if this inhibited the stiffening of the meringue. Also, the minty green color I had in the meringue completely disappeared into a beige color after baking.
 
Maxine P. March 3, 2021
I used Simply Organic Peppermint Flavor, available at Whole Foods. The two ingredients in it are organic sunflower oil & organic peppermint oil. I had read somewhere that the alcohol could cause problems in some recipes. Since I’ve been using the Simply Organic I haven’t had any problems.
 
Perry T. March 3, 2021
Thanks for the tip!
 
Maxine P. December 18, 2020
Love the cookies. I just wish there was a standard size for scoops. This suggested using an ice scream to scoop the batter. I used a scoop that measured 2” across. In Wisconsin this is not considered the standard size for scooping. I ended up with 17 cookies. But they’re very good cookies.
 
Lynne March 26, 2020
Looking forward to trying this recipe. My great aunt did a version of meringues that had mint flavor, green food coloring, chocolate chips, and silver dragees for our piano recitals or the holidays. Yum!
 
Melissa B. February 2, 2020
I doubled the recipe for a church potluck and it worked beautifully! The mint flavor mellows while baking--it's a little toothpaste-y before it goes in the oven but perfect when it's baked. Next time I might use more oreos. I think "thins" are best for this use: more cookie crumbs and less stuffing!
 
Andrea D. December 22, 2019
I'm new to meringue making and don't want to screw it up, what type of sugar is best for these? I'm reading different things. Could I use confectioners sugar to avoid having to pulse my granulated sugar ultra fine?
 
Andrea D. December 22, 2019
Meant to submit this in questions...oops.
 
Beth K. December 17, 2019
I used 5 drops and found it green enough. My issue was that once put on the pan the were like a snowman in the sun. Just melted all over. I’m not sure I peaked it enough. I’m going to try sticking the rest in the fridge and seeing if that helps.
 
Alyson C. December 7, 2019
These sound great! One drop of food coloring, I’m assuming? Ingredients don’t mention though the recipe calls for it.
 
Christina December 7, 2019
I made these tonight and used 3 drops. They were pale green and lovely, but next time I might use a couple more drops