Cinnamon Cookies-and-Cream Meringues
- Difficulty: Easy
- Yield: 12 meringues
- Nutritional Information (per serving, 1 of 12): Calories 151, Total Fat 2 g, Saturated Fat 1 g, Carbohydrates 32 g, Dietary Fiber 0 g, Sugar 29 g, Protein 2 g, Cholesterol 0 mg, Sodium 101 mg
- Total time: 2 hours 55 minutes (includes cooling)
- Active time: 25 minutes
Whip up these irresistible Cinnamon Cookies-and-Cream Meringueslight, airy treats bursting with cozy cinnamon warmth and crunchy Oreo bits. Perfect for holiday baking or any sweet craving!
- 1 1/2 cups granulated sugar
- 5 large egg whites (see Cook's Note)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies, such as Oreos (about 10 cookies)
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- Preheat your oven to 400 degrees F. Spread the sugar evenly on a baking sheet and bake for 8 minutes. Meanwhile, place the egg whites and salt in a stand mixer.
- After 7 minutes, whip the egg whites on high speedthey'll turn foamy in moments. With the mixer running, gradually add the warm sugar, cinnamon, and vanilla. Beat on high until the meringue cools, about 10 minutes.
- Reduce oven to 200 degrees F. Line a baking sheet with parchment. Place crushed cookies on a plate. Scoop large dollops of meringue with an ice cream scoop or spoons, press into cookies to coat the bottom, and transfer to the sheet with a spatula.
- Bake for about 2 hours, until crisp outside but soft inside. Cool completely on the sheet, about 30 minutes, until firm. Enjoy the magic of melt-in-your-mouth delight!
Cook's Note: Separate eggs one at a time into a small bowl before adding to the mixerno yolk allowed, or the whites won't whip up perfectly!
