With just three ingredients — egg whites, sugar, and Oreo cookies — you can whip up the chewiest oreo meringues using the trusty Chefette Hand Mixer.
Preheat your oven to 160°C and grease your baking tray.
Crush the Oreo cookies in a food processor into fine crumbs. Put aside ¼ of the crumbs for the topping.
In the Chefette Hand Mixer, whisk egg whites and salt until light and foamy.
Add sugar gradually and continue beating until firm, glossy peaks are formed.
Fold in Oreo crumbs into the mixture so you’d have cookies amidst the cream. Whisk until the meringue is thick and glossy.
Using an ice cream scoop, scoop balls of the meringue onto the tray. Sprinkle the leftover Oreo crumbs on top.
Bake at 190°C for 30 to 40 minutes until the meringue is crisp and golden.
Turn off the oven and leave the meringue cool with the door ajar for 30 minutes.