Giant Meringue Cookies Recipe

If you want to impress your friends with a seriously show-stopping treat, these Giant Meringue Cookies are the answer! Crisp on the outside, pillowy inside, and swirled with layers of Nutella, Biscoff, dark chocolate, or salted caramel, each oversized cookie is a dreamy cloud bursting with flavor. Every bite is a little surprise, and you’ll love how the rich fillings and nutty toppings mingle with that classic melt-in-your-mouth meringue. They’re utterly irresistible and way easier to make than you might think!

Ingredients You’ll Need

One of the best things about Giant Meringue Cookies is just how few ingredients you need! Every element plays an important role—whether it’s adding structure, imparting flavor, or giving the cookies that gorgeous swirled finish.

• Egg whites (150 g, about 4 large): Essential for the airy structure—room temperature whites whip up higher and create a fluffier meringue.
• Cream of tartar (¾ tsp): Acts as a stabilizer, helping your whipped eggs stay stiff and glossy.
• Caster sugar (220 g): Dissolves quickly, giving the meringue a smooth, satiny finish and a crisp outer shell.
• Nutella (10 tsp, warmed): For luscious chocolate-hazelnut swirls—warming it makes swirling so much easier!
• Hazelnuts (¼ cup, skinned, toasted, chopped): Adds crunch and a toasty flavor, taking Nutella meringues to another level.
• Biscoff topping or spread (10 tsp, warmed): Adds spiced caramel notes and an irresistible cookie dough vibe.
• Biscoff biscuits (2, crushed): Sprinkle on top for extra crunch and pretty texture.
• Dark chocolate (50 g, melted): For chocolate lovers—rich, bittersweet ribbons taste amazing against the sweet meringue.
• Salted caramel, curd, or jam (10 tsp): Pick your favorite for a gooey, tangy, or fruity center—just be careful not to swirl too much to the edge!

How to Make Giant Meringue Cookies

Step 1: Prep the Oven and Trays

Begin by preheating your oven to 120°C (250°F), fan-forced if you can, to ensure an even bake without browning the meringue. Line two baking trays with parchment paper so your Giant Meringue Cookies won’t stick, and leave enough space for five cookies per tray since they’re, well, giant!

Step 2: Whip Your Egg Whites

Pour your room-temperature egg whites and the cream of tartar into the bowl of your stand mixer. Start whisking on medium-high until stiff peaks form. This is where all the meringue’s signature loft is born! Don’t rush—let those whites triple in size and hold their shape.

Step 3: Add the Sugar Gradually

Time to add sweetness and shine! Spoon in the caster sugar, one tablespoon at a time, whisking for 30 seconds after each addition. Set a timer—too quick and your meringue will weep, too slow and you’ll be waiting all day. Keep going until all the sugar is fully dissolved.

Step 4: Whip Until Glossy

After the sugar is in, let the mixer run for another 6–7 minutes. The mixture should look thick, shiny, and gorgeous, holding fierce peaks that don’t budge. This is the base for perfect Giant Meringue Cookies.

Step 5: Scoop and Shape

With an ice cream scoop, mound two generous scoops for each cookie onto your trays. Press the center down slightly with the back of the scoop or a spoon, creating a cozy divot for your toppings and swirls.

Step 6: Swirl in the Fillings

Now for the real fun! Choose your favorite filling—Nutella, Biscoff, dark chocolate, or salted caramel. Dollop a teaspoon into each meringue’s center, then gently swirl with a toothpick or skewer. The more artfully messy, the better!

Step 7: Add Crunch and More Flavor

If you’re going Nutella, sprinkle on those toasted hazelnuts before another swirl. For Biscoff, add crushed biscuit crumbs for texture. Play, have fun—your swirls are your signature!

Step 8: Bake Slow and Low

Pop the trays in the oven and bake for a full hour. Don’t be tempted to open the door! When the hour’s up, turn off the oven and let the meringues cool down slowly inside. This stops cracks and keeps them extra chewy in the middle.

Step 9: Cool and Serve

Once completely cool, your Giant Meringue Cookies are ready. You can serve immediately or store them in an airtight container to enjoy later—they’ll keep their bite for up to three days!

How to Serve Giant Meringue Cookies

Garnishes

Dress your Giant Meringue Cookies with a sprinkle of extra chopped nuts, a drizzle of melted chocolate, or even edible gold leaf if you’re feeling fancy! Fresh berries or a dusting of cocoa powder also add color and contrast without overpowering the meringue’s lightness.

Side Dishes

Pair your meringues with scoops of vanilla or caramel ice cream for an indulgent dessert, or simply serve with steaming cups of espresso or afternoon tea to balance the sweetness. They’re also amazing with a dollop of whipped cream and a few sliced fresh strawberries.

Creative Ways to Present

Create a dramatic dessert platter by stacking Giant Meringue Cookies in a pyramid, interleaved with fresh flowers and fruit. Package them individually in cellophane for party favors, or wrap a giant cookie with ribbon for a one-of-a-kind edible gift. They’re guaranteed to wow at brunches, showers, or any special gathering!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, keep your Giant Meringue Cookies in an airtight container at room temperature for up to 3 days. They’ll stay crisp outside and marshmallowy inside, but make sure you don’t refrigerate them, as humidity is their enemy!

Freezing

Want to save some for later? You can freeze Giant Meringue Cookies! Place them in a single layer in an airtight container, separating layers with parchment. They’ll keep for up to a month. Thaw at room temperature for about an hour before eating—no need to reheat.

Reheating

No reheating is needed for these cookies, but if they’ve gone a little soft, you can pop them in a low oven (about 110°C/230°F) for 10–12 minutes to revive their crispness. Let them cool before serving again for that perfect snap and chew.

FAQs

Why did my meringue cookies crack?

Meringue sometimes cracks if it cools too quickly or if your oven was too hot. Make sure your oven is truly at a low temp, and let the cookies cool slowly inside the oven after baking to avoid sudden temperature changes.

Can I make Giant Meringue Cookies on a rainy or humid day?

Meringue is notoriously sensitive to humidity, which can make the cookies sticky or soft. For best results, aim for a dry day or use a dehumidifier in your kitchen. Otherwise, bake a bit longer and store them immediately once cool.

How do I know if I’ve whipped the egg whites enough?

Whipped egg whites should look glossy and hold stiff peaks—meaning when you lift the beater, the peak stays upright without folding over. Under-whipping leads to flat cookies, so don’t stop too soon.

Can I make these without a stand mixer?

You can use a handheld electric mixer, but it’ll take a little more muscle! Whisking by hand is possible but extremely challenging for this amount—stick to electric if you can for the best Giant Meringue Cookies.

What other flavors can I try?

Feel free to get creative! Swirl in raspberry jam, lemon curd, peanut butter, or even espresso for a twist. Giant Meringue Cookies are endlessly customizable to whatever you’re craving or have in your pantry.

Final Thoughts

Once you’ve experienced these Giant Meringue Cookies, you’ll wonder where they’ve been all your life. They’re dramatic, delicious, and deceptively easy to make—so go ahead and treat yourself (and everyone you love) to this irresistible baker’s delight!

Print