Chewy Cookies & Cream Meringues
1 hr 45 min
1 hr 30 min
With only a few ingredients, you can whip up these crispy-on-the-outside, chewy-on-the-inside treats. Using a spoon to scoop the meringues is the easiest way to shape them, but for a more elegant touch, try a piping bag with a large round tip.
Cream of tartar
12 item(s), finely crushed, divided
- Preheat the oven to 200°F. Line 2 large baking sheets with parchment paper.
- Using an electric mixer, in a large bowl, beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and beat until medium peaks form. Gradually beat in the sugar, 2 tbsp at a time, until the egg whites are firm and glossy. Reserve 2 tbsp crushed cookies for the topping. Using a spatula, gently fold the remaining crushed cookies into the egg whites without deflating them.
- Using a mini cookie scoop or large soup spoon, scoop the egg whites onto the prepared pans to make 30 cookies, spacing them 2 inches apart. Sprinkle the tops with the reserved cookie crumbs.
- Bake the cookies for 1½ hours. Open the oven door and prop it open slightly to let the cookies cool completely in the oven. Store in an airtight container at room temperature for up to 3 days.
- Serving size: 2 cookies