Minty Oreo Meringue Clouds
Light and airy meringue cookies with a refreshing mint twist and a surprise crunch of Oreo cookies.
Ingredients
| 4 | large egg whites |
|---|---|
| 1 | pinch optional salt |
| ¾ | cup (150g) sugar |
| ¼ | teaspoon mint extract |
| 18 | Oreos, finely crushed (I like to blitz them in the food processor) |
| 3 | drops green food coloring, plus more to your preference |
Instructions
| 1. | In a large bowl or using a stand mixer, whisk the large egg whites and a pinch of salt until they are light, foamy, and voluminous. |
|---|---|
| 2. | Gradually incorporate the sugar into the egg whites, adding it spoonful by spoonful, until the mixture reaches firm peaks, appearing bright, white, and shiny. |
| 3. | Just before reaching firm peaks, gently fold in the mint extract and green food coloring for a hint of freshness and color. |
| 4. | Carefully fold in most of the finely crushed Oreos, ensuring they are just incorporated to create ribbons of "cookie" in the "cream", while reserving some to sprinkle on top of the meringues later. |
| 5. | Instead of piping, scoop balls of the meringue mixture onto a parchment-lined sheet pan using an ice-cream scoop. Sprinkle the remaining Oreo crumbs on top in a messy manner for added crunch and visual appeal. |
| 6. | Bake the meringues at 275°F (135°C) for 45 minutes to 1 hour, until they are dried out but still slightly chewy. The meringues should resemble chewy cookies 'n' cream clouds when you take a bite. |
Published on Jul 20, 2024 by Luminița