Photo of Chewy cookies & cream meringues by WW

Chewy cookies & cream meringues

Points® value
Total Time
1 hr 45 min
15 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.


Egg whites

3 serving(s), large

Table salt

1 pinch(es)

Cream of tartar

¼ tsp(s)

Vanilla extract

1 tsp(s)

Superfine sugar

¾ cup(s)

Chocolate wafers

12 item(s), crushed fine, divided


  1. Preheat oven to 200°F and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: 2 cookies