Chewy cookies & cream meringues
4
Points®
Temps total: 1 h 45 min • Préparation: 15 min • Cuisson: 1 h 30 min • Portions: 15 • Difficulté: Facile
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.
Ingrédients
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
Instructions
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
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