Cookies & Cream Meringues with Raspberry Whipped Cream

Step 1

Step 1 Preheat the oven to 225 F (200 F if your oven runs hot). Prepare a cookie sheet with parchment paper.

Step 2

Step 2 Whisk together the egg whites and sugar in a heatproof bowl. Set the bowl over a pot of simmering water and whisk frequently until you can pinch the mix between your fingers and most of the sugar granules have dissolved.

Step 3

Step 3 Transfer the egg & sugar mixture to the bowl of a stand mixer fitted with a whisk attachment. Begin whisking on low and gradually increase until you are on medium high. Add the vanilla and salt as the meringue whips. Whip it until you have almost stiff peaks

Step 4

Step 4 the meringue won’t tightly hold shape when you turn the whisk upside down, it will droop but just a bit.

Step 5

Step 5 Sprinkle in the cookie crumbs and use a rubber spatula to gently fold them in.

Step 6

Step 6 Use a large ice cream scoop (one that holds 3 or 4 tablespoons) to scoop the meringue onto the pan, if you want to put the whipped cream on top you have the option to indent them slightly on top with the back of a spoon. You’ll have 12-15 meringues, depending on how large you’ve scooped them.

Step 7

Step 7 Bake in the center of the oven for 1 hour. You can tell they are done by carefully lifting them from the pan and if they come off clean and don’t stick to the parchment, they are done. Turn off the oven and leave them there overnight (or at least for a few hours). Store them in an airtight container.

Step 8

Step 8 For the Raspberry Whipped Cream:

Step 9

Step 9 Beat or whisk together the heavy whipping cream, vanilla and sugar either with a hand mixer or using a whisk until you have soft peaks. Fold the raspberries into the whipped cream.

Step 10

Step 10 Serve the meringues topped with the whipped cream.