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Giant Meringue Cookies Recipe

Giant Meringue Cookies Recipe
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★★★★★

5.2 from 11 reviews

These Giant Meringue Cookies are a delightful treat with a crispy exterior and a chewy center. They are versatile and can be customized with various fillings such as Nutella, Biscoff, chocolate, or salted caramel.

Ingredients

Scale

Egg White Mixture:

  • 150 g Egg whites (5.3oz or approx 4 egg whites)
  • ¾ tsp Cream of tartar
  • 220 g Caster sugar (7.8oz)

Filling Options:

  • 10 tsp Nutella (warmed to allow easy spreading)
  • ¼ cup Hazelnuts (skinned, toasted and chopped)
  • 10 tsp Biscoff topping (or spread, warmed to thin)
  • 2 Biscoff biscuits (crushed)
  • 50 g Dark chocolate (1.8oz) (melted)
  • 10 tsp Salted caramel, Curd or Jam (jelly, preserves)

Instructions

  1. Preheat Oven: Preheat fan-forced oven to 120°C/250°F and line 2 trays with baking paper.
  2. Whip Egg Whites: In the bowl of a stand mixer, whisk the egg whites and cream of tartar until stiff peaks form.
  3. Add Sugar: Gradually add caster sugar, one tablespoon at a time, whisking well after each addition until the mixture is thick and glossy.
  4. Form Meringue Cookies: Scoop the mixture onto trays, create a divot in the center of each, add chosen fillings, and swirl through with a toothpick.
  5. Bake: Bake for 1 hour, then allow the meringues to cool in the oven before serving or storing.

Notes

  • Ensure hazelnuts are skinned and toasted for best flavor.
  • Use an ice cream scoop for uniform meringue portions.
  • Experiment with different fillings and toppings for unique variations.

Nutrition

Keywords: Giant Meringue Cookies, Meringue Recipe, Dessert, Nutella, Biscoff, Chocolate, Salted Caramel

Find it online: https://yumwithmia.com/giant-meringue-cookies-recipe/