We’re in the home stretch, Friends. Today is Week 10 of the 12 Weeks of Christmas Cookies! After Thanksgiving, I ended up with eleven egg whites to use for something. I almost made an angel food cake, but ended up doing other things with the whites. Someday I’m going to make an angel food cake since I never have made one from scratch and bought a pan a few months back to do so. But I ended up doing one thing or another with a couple of the egg whites and then decided to make meringue cookies with some. These Candy Cane Oreo Meringue Cookies turned out great!
After finding and loving the new, limited edition Candy Cane Oreos, I decided it would be fun to crush some up and put them in the meringue cookies. They turned out great!
While they tasted fine as is, I dressed them up a little with a dip in some melted chocolate and a little more sprinkling of the crushed cookies.
I love meringue cookies. The boys do, too. And these were a hit at book group I made them for the other night.
Light and crispy, airy but flavorful, love these! They are so easy to make and pretty low fat. Win, win!
Candy Cane Oreo Meringue Cookies, by Katrina, Baking and Boys!
2 large egg whites (66 grams), room temperature
1/2 cup granulated sugar (100 grams)
1/2 teaspoon vanilla extract
4 tablespoons crushed or ground Candy Cane Oreo Cookies, and extra for sprinkling on the tops (about 5 cookies)
4 ounces dark chocolate (good dark chips or chopped chocolate)
1 teaspoon coconut oil (or butter/shortening)
Preheat oven to 300 degrees. Line baking sheet with parchment paper. Beat egg whites on high in an electric mixer fitted with a wire whisk attachment. As they are beginning to whip, add the granulated sugar a little at a time. Add the vanilla extract. Beat until stiff peaks form. Remove bowl from mixer and fold in the ground Oreo cookies. Put the mixture in a large piping bag fitted with a large tip (I use a star tip, but round works just fine). Pipe dough in to about 1 1/2 inch mounds spaced an inch apart. Bake for 30 minutes. Let cool.
Melt chocolate in a microwave safe bowl in 20-30 second intervals with the microwave a half power. (Should only take a couple minutes, stirring in between intervals.) Dip half of each cookie into chocolate and set on parchment to harden. Sprinkle with the ground cookies. Let sit at room temperature until chocolate has hardened. Makes about 20 cookies.