cookies · How To

Cookies-n-Crème Meringue Cookies

Hey all, this post is more than a wee bit awesome since it only needs 3 ingredients! On top of that this is a pretty fancy looking dessert/snack and tasty as well, I would crown this a winner winner chicken dinner. So let’s start this because there’s no need for the post to take longer to read than the entire process of this chewy airy sweet treat is to make.

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Behind the Scenes (BTS): when you think of meringue cookies you all probably think of those pastel star piped things major supermarkets sell near the check-out area, and yes those are meringue cookies, but by the time you buy them they’re probably a bit on the stale side and don’t really offer up all that much flavor, so why not make such an easy treat at home and incorporate your own flavors in it? It’s easy to make and an awesome beginners coarse to desserts that involve meringue.

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I had some left over egg whites (a lot of egg whites if we’re being honest) and finally made the decision to not buy anymore ingredients for baking until I’ve used up everything I already have in my kitchen, lately it’s been working to my advantage and this post is evidence of it. The reason I chose cookies-n-crème is because I had an entire tray of Oreos, egg white, sugar, and cream of tartar; I also plan on posting a macaron recipe soon and figured this post would be a splendid way for you guys to practice making meringue before going into something harder like macarons. Baby steps are the key to becoming a well-rounded anything, baker included.

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Adjustments: While I rarely use cream of tartar I had some on hand and used it any way, this is completely optional and you don’t really need it if you don’t have it, if you want to use it and you don’t have any on hand then don’t go to the store to buy some, use white vinegar or lemon juice, the same amount needed (in this recipe I used 1/4 tsp.) and you’re fine. The crème of tartar is used to stabilize the egg whites and to help them keep their shape; the acid in those ingredients will do exactly what the crème of tartar is supposed to do.

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Alterations: If you don’t want chocolate cookies-n-crème then you could use another sandwich cookie, any cookie sandwich really, the dollar store by my house back home sells these amazing lemon cookie sandwiches with the most divine crème in the middle and I must say it goes well with this recipe as well. If sandwich cookies just aren’t your thing then funfetti meringue cookies is an adorable way to go with the kids or jimmy sprinkles. The possibilities are endless when it comes to this recipe because it’s such a blank flavor canvas; if you have an idea and you’re not too sure how it would work out then ask in the comments section and I’ll answer back pronto.

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Helpful Hints & Suggestions: this whole concept could seem a bit intimidating but it shouldn’t, to help you shake off some of that worry I have some helpful hints and suggestions.

  • One of the best things to do is to leave your egg whites out, in the open, overnight. I’m not too sure about the science behind it but whenever you have to make a meringue anything older egg whites that have been chilling out in the open air are the best way to go.
  • The entire process from whipping your egg whites to the mixing the last bit of sugar into the meringue should take no more than 10 – 12 minutes over medium speed.
  • You should sprinkle in your sugar a little at a time, I used a 1/8 cup measure and sprinkled that much in followed by whipping it completely and then continuing adding sugar and whipping.
  • The meringue should look glossy, like when you spray oil over aluminum foil or parchment paper, that shiny look it gets, that how the final outcome of the meringue should look.
  • When it comes to folding in the cookies use a spatula and don’t fold too much, no more than 5 really good folds, if you continue to fold it, the egg whites will deflate and you’ll have a flat dense cookie.
  • The thought process above should also be used when piping your meringue (this is optional). Quickly and firmly add your meringue batter to your piping bag, if you’re using a tip make sure the tip is big enough that the cookies won’t crowd the opening or nothing will be piped. You don’t have to pipe; a simple dollop of meringue would do and would look equally as adorable, I would suggest waiting until you’re comfortable with meringue before going into the fancy piping territory. (Pretend it’s Cuba) *you could also use an ice cream scooper as well*

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Ta-Ta-For-Now: well that’s the end of this post. I know it could look intimidating but its note, while it’s no muffin recipe it is something you can do if you read the instructions and use the suggestion, plus you must not underestimate how awesome your kitchen skills are. Enjoy!

Cookies-n-Crème Meringue Cookies


2 egg whites (60 grams) (1/3 c. + 1 tbsp.)

2/3 c. (135 grams) sugar

1/4 tsp. (1 gram) Creme of Tartar

1/2 c. (90 grams) crushed chocolate sandwich cookies (Oreos)

Special Materials Needed:

hand mixer

food processor (optional)


  1. Preheat your oven to 250F/120C. Crush your chocolate cookie sandwiches to a fine consistency, or the size of mini chocolate chips, no bigger than that. In a clean dry metal bowl, whip your egg white with your hand mixer until they are light and foamy and have soft peaks (on medium speed this takes about 3 minutes). Start to gradually add in your sugar thoroughly mixing after each addition and until the meringue is thick, white, airy and fluffy and have stiff peaks. (This whole process should take about 10 minutes from start to finish). Slowly fold in your crushed cookies and pipe them into your desired size and shape. In your preheated oven, baker for 25 to 30 minutes, checking after 25.

Downloadable Recipe : Cookies-n-Crème Meringue Cookies


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