Everyone has been going crazy for my Salted Caramel Meringues so I thought I’d share some different ways to flavour these Giant Meringue Cookies.
WHAT ARE GIANT MERINGUE COOKIES?
They’re quite simply a (slightly flattened) meringue that’s been swirled with something delicious. And they’re made with just a few simple ingredients and flavoured with whatever takes your fancy….and I quite fancy these four flavours:
- Nutella: the meringue is filled with warmed Nutella, then topped with roasted hazelnuts for crunch. Swirl it all through for a deliciously chocolate hazelnut Giant Meringue Cookie.
- Biscoff: this stuff is everywhere! So golden and delicious, you swirl through some gorgeous Biscoff topping, then sprinkle over crushed Biscoff biscuits. Swirl it all through for a Giant Meringue Cookie worth swooning over! Note: if you can’t find Biscoff topping, use the spread, but warm it first to thin it out, allowing it to spread easily.
- Chocolate: you just can’t beat a classic Chocolate Meringue Cookie! Melt a little dark chocolate and let it cool slightly. Swirl it through the meringue for a deliciously simple Meringue Cookie.
- Salted Caramel: it’s where it all started! Salted caramel makes the chewiest Meringue Cookies. I used a store bought caramel, but for the purists, you can find my Homemade Salted Caramel recipe here
- Lemon Curd, Jams and Jellies: I have been asked so many times if you could use jam or curd in these Meringues, so I’ve given it a go….and YES, you absolutely can! And it’s delicious! I use my Homemade Lemon Curd and also a store-bought raspberry jam.
TEXTURE OF MERINGUE COOKIES
I bake my Meringue Cookies for 1 hour, giving me perfectly crisp shells, with a deliciously fluffy and chewy centre. If you’d prefer more chewy cookies, bake them in a fan-forced oven. For fluffier centres, try a conventional oven. I’ve baked mine in both conventional and fan-forced and both yield excellent results. And of course all ovens vary, so your results may be slightly different to mine.
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TIPS FOR PERFECT MERINGUE COOKIES
- Eggs are easy to separate while they are cold, but make sure your whites are at room temperature before whipping.
- Make sure you whip the sugar and egg whites for the specified time -you need to ensure the sugar has completely incorporated.
- When filling the Meringue Cookies, make sure your warmed chocolate or Nutella is not too hot. Let it cool a little, or it may cause the meringue to deflate.
- Use a large ice cream scoop to scoop out the mixture. It’s easier to handle the meringue and it means you’ll get evenly sized Meringue Cookies.
- A long bamboo skewer is perfect for swirling the flavours through the meringues.
COMMON FAULTS IN MERINGUES AND HOW TO AVOID THEM
Egg whites not beating:
- there may be some yolk present
- your mixing bowl may not have been completely clean (any residual oil will prevent the egg whites from whipping)
- the egg whites were too cold
- you haven’t beaten them long enough
Solution:
- Make sure you have separated the egg whites properly and perhaps try separating them into a small bowl first, before adding them to your mixing bowl.
- Wash your mixing bowl with hot soapy water and dry it completely.
- Separate your eggs beforehand and allow the whites to come to room temperature (this will take about an hour). I actually store my eggs on the bench, as we tend to go through them pretty quick!
- Beating the egg whites on a medium high speed will only take a few minutes to reach a stiff peak. But be careful not to overbeat, as they will become grainy!
Meringues Seeping:
- Your meringues have leaked a sticky syrup
Solution:
- Follow the recipe and slowly add sugar to the egg whites. If the sugar has been added too quickly, it won’t have time to dissolve into the egg white and you’ll end up with seeping sugar.
- Whipping for the allocated time also means you’ll end up with super glossy, stiff meringues.
MY FAVOURITE EQUIPMENT FOR MAKING MERINGUE COOKIES
- My Kitchen Aid Stand Mixer is an absolute dream for whipping egg whites -perfect meringues every single time!
- I can’t live without ice cream scoops and these silicone grip ice cream scoops are beautiful to use. I use 2 scoops of the larger size to make these Giant Meringue Cookies.
- These USA Pan Large Cookie Sheets are my all-time favourite cookie tray and easily fit 5 Giant Meringue Cookies.
(please note, while the above are all Amazon affiliate links, I only recommend them as they are what I use and love for my everyday baking)
I hope you enjoy one of my absolute favourite recipes! I know you’re all making them, so please share the love by leaving a review to let everyone know how delicious and simple they are! And I’d love to see them on Instagram -please tag @apple.cake.annie when you post them.
Giant Meringue Cookies
Deliciously chewy giant meringues swirled with your choice of 4 delicious fillings
Ingredients
- 150 g Egg whites (5.3oz or approx 4 egg whites)
- ¾ tsp Cream of tartar
- 220 g Caster sugar (7.8oz)
Nutella Option
- 10 tsp Nutella warmed to allow easy spreading
- ¼ cup Hazelnuts skinned, toasted and chopped *see notes
Biscoff Option
- 10 tsp Biscoff topping or spread, warmed to thin
- 2 Biscoff biscuits crushed
Chocolate Option
- 50 g Dark chocolate (1.8oz) melted
Salted Caramel Option, Lemon Curd or Preserves
- 10 tsp Salted caramel, Curd or Jam (jelly, preserves)
Instructions
- Preheat fan-forced oven to 120°C/250°F and line 2 trays with baking paper
- In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium-high until stiff
- Gradually add the caster sugar, 1 tablespoon at a time. Whisk each spoonful for 30 seconds (set a timer!)
- Once all of the sugar has been added, continue to whisk until mixture is thick and glossy -about another 6-7 minutes
- Using an ice cream scoop, mound 2 scoops of mixture onto tray and press down slightly to make a divot in the centre of each. Place 5 giant cookies per tray
- Dollop a teaspoon of your chosen filling onto each mound, then swirl through with a toothpick or skewer.
Nutella Meringue Cookie Variation
- If making Nutella meringues, sprinkle the chopped toasted hazelnuts and swirl through with the Nutella
Biscoff Variation
- For Biscoff Meringues, dollop either Biscoff topping or spread, then sprinkle with Biscoff biscuit crumbs and swirl through
Chocolate Variation
- Melt the chocolate in a microwave and allow to cool a little, before swirling through the meringue.
Salted Caramel Variation
- Dollop salted caramel into the centre of the meringue, then swirl through. Be careful not to swirl caramel to the outside of the meringue, as it melts easily and will ooze out of the meringue.
Baking the Meringue Cookies
- Place the trays into the oven and bake for 1 hour. After 1 hour, turn the oven off and allow the meringues to cool in the oven
- Serve when cool, or place in an airtight container for up to 3 days
Notes
- 1 hour in a conventional oven will make the meringues crispy outside and fluffy inside.
- For chewier cookies, still bake for 1 hour, but use a fan-forced setting
Have you tried this recipe?Click here to tell me how it was!
