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Simple Hand Mixer Recipe: Oreo Meringues For Your Sweet Tooth

Yields1 Serving

With just three ingredients — egg whites, sugar, and Oreo cookies — you can whip up the chewiest oreo meringues using the trusty Chefette Hand Mixer.

 4 large egg whites
 18 oreo cookies
 90 g sugar
 salt to taste
1

Preheat your oven to 160°C and grease your baking tray.

2

Crush the Oreo cookies in a food processor into fine crumbs. Put aside ¼ of the crumbs for the topping.

3

In the Chefette Hand Mixer, whisk egg whites and salt until light and foamy.

4

Add sugar gradually and continue beating until firm, glossy peaks are formed.

5

Fold in Oreo crumbs into the mixture so you’d have cookies amidst the cream. Whisk until the meringue is thick and glossy.

6

Using an ice cream scoop, scoop balls of the meringue onto the tray. Sprinkle the leftover Oreo crumbs on top.

7

Bake at 190°C for 30 to 40 minutes until the meringue is crisp and golden.

8

Turn off the oven and leave the meringue cool with the door ajar for 30 minutes.