Chewy Cookies & Cream Meringues
PersonalPoints™ per serving
1 hr 45 min
1 hr 30 min
Prepare for raves when you make a batch of these adorable, crispy-on-the-outside, chewy-on-the-inside mini meringue cookies. With only a few ingredients, you can whip up these giftable treats at a moment’s notice. Using a spoon to scoop the little cookies is the easiest way to shape them but for a more elegant touch, use a piping bag with a large round tip.
3 egg white(s), large
Cream of tartar
12 item(s), crushed fine, divided
- Preheat oven to 200°F and line two baking sheets with parchment paper.
- Place egg whites in a large bowl and beat with a mixer until foamy. Add salt, cream of tartar, and vanilla and continue to beat until medium peaks form. Gradually beat in sugar, 1 tbsp at a time, until the mixture is firm and glossy. Reserve 2 tbsp crushed cookie crumbs for topping, and gently fold remaining cookie crumbs into egg whites without deflating mixture.
- Using a mini cookie scoop or large soup spoon, scoop mixture into 30 cookies, spacing 2 inches apart. Sprinkle the tops with reserved cookie crumbs.
- Bake for 90 minutes and then prop the oven door open to let the meringues cool completely in the oven. Store at room temperature in an airtight container.
- Per serving: 2 cookies