Filed under: Cookies /
Pavlovas & Meringues
March 5, 2021
Oreo Meringue Cookies
Oreo meringue cookies with a crisp exterior and a soft marshmallow middle. Can be served with a tart raspberry whipped cream.
Updated February 2026.
This recipe has been a long time coming. I first talked about these when I shared my oreo meringue brownies last fall. I had first made these over the summer prior when I decided to ‘speckle’ a meringue with oreo crumbs as if I were making a mcflurry. It was delicious (even before I baked it, lol) and I ended up making it again and baking it into a layer on top of the brownies. It’s a very popular recipe and if you haven’t seen it yet, check it out!
I wanted to share this recipe with you once I found a way to break up the sweetness of the meringues (after all, we’re putting cookie crumbs into a cookie!). I saw this recipe via food52 and couldn’t get that dark red ripple out of my mind. It’s fabulous here. In a regular pavlova you’d top them with whipped cream and berries (maybe a fruit curd too!) but we’re just going to crush the berries and fold them into the whipped cream. It’s easy and perfect and they are going to be gobbled up before you know it!
While it’s preheating (should be around 10 minutes), set the egg whites in the mixing bowl and start whisking on low.
Take the sugar out and one spoonful (about a tablespoon) at a time, add it to the egg white as they whisk.
Wait about 10 seconds before adding another tablespoon of sugar, then once all the sugar is in, stop the mixer and use a rubber spatula to scrape the sides of the bowl to get any unmixed sugar.
Now, set the speed to medium and whisk until you have stiff peaks. It’s going to take awhile to get there, about 10 minutes depending on the strength of your machine.
Once you’re close, add the vanilla and salt.
Ensure that even the meringue at the bottom of the bowl is stiff (take the whisk attachment and scrape the bottom and lift that upside down: if it holds it’s peak then it’s done whisking).
Sprinkle in the oreo crumbs and use a rubber spatula to gently fold the crumbs in: do this carefully to not deflate the meringue. Make big letter J shapes in the meringue and don’t worry about a perfect mix.
Don’t worry too much about spread – these will puff up. They can be placed close together.
Bake at 225 F for 1 hour and 20 minutes, the meringues should be firm to touch and lift easily from the parchment. Leave them in the oven to cool for at least a few hours or overnight.
meringues versus mini pavlovas
The size of these is much closer to a meringue cookie, but they are texturally more of a pavlova (historically called meringue cakes apparently!). Meringues are fully crispy and dry throughout but these have a marshmallow texture in the center. If you keep them as is (without the whipped cream), they’re probably more like a meringue cookie. With it, you’re serving more of a mini pavlova.
Recipe Ingredients
Cookie crumbs: I use oreos (usually the 365 brand), separate the cookie, scrape off the cream from the cookie and then grind them into fine crumbs. Egg whites: from large eggs. Sugar: fine granulated sugar. We’ll warm it so it dissolves more easily into the meringue. Vanilla: pure extract or vanilla bean paste. Salt: fine sea salt. If you only have table salt, use half the amount.
How to make Oreo Meringue Cookies (Cookies & Cream Flavored)
Prep
Separate the cookies, discard the cream (the fat will interfere with the meringue’s baking), then grind them. We’re going to warm the sugar while the oven preheats: spread it on a baking pan and set it in the oven, then turn the oven to preheat to 225 F.
While it’s preheating (should be around 10 minutes), set the egg whites in the mixing bowl and start whisking on low.
Make the meringue
Once it starts to froth, add the cream of tartar: this works as a stabilizer for the meringue. Whisk until all of the mixture is frothy, even the egg whites at the bottom of the bowl.
Take the sugar out and one spoonful (about a tablespoon) at a time, add it to the egg white as they whisk.
Wait about 10 seconds before adding another tablespoon of sugar, then once all the sugar is in, stop the mixer and use a rubber spatula to scrape the sides of the bowl to get any unmixed sugar.
Now, set the speed to medium and whisk until you have stiff peaks. It’s going to take awhile to get there, about 10 minutes depending on the strength of your machine.
Once you’re close, add the vanilla and salt.
Ensure that even the meringue at the bottom of the bowl is stiff (take the whisk attachment and scrape the bottom and lift that upside down: if it holds it’s peak then it’s done whisking).
Sprinkle in the oreo crumbs and use a rubber spatula to gently fold the crumbs in: do this carefully to not deflate the meringue. Make big letter J shapes in the meringue and don’t worry about a perfect mix.
Portion & Bake
Grease a cookie sheet and line it with parchment paper. Use a disher to scoop the meringue onto the pan in heaped 3 tablespoons of meringue per cookie.
Don’t worry too much about spread – these will puff up. They can be placed close together.
Bake at 225 F for 1 hour and 20 minutes, the meringues should be firm to touch and lift easily from the parchment. Leave them in the oven to cool for at least a few hours or overnight.
Storing the Meringue Cookies
I tend to keep my meringues in the oven until serving – as long as it’s off! It’s best to keep them away from any humidity and drafty areas so the oven is ideal. If you need the oven, store them in an airtight container.Recipe for Oreo Meringue Cookies or “Cookies & Cream Meringues”
Oreo Meringue Cookies
Oreo meringue cookies with a crisp exterior and a soft marshmallow middle. Can be served with a tart raspberry whipped cream.
Yields: 12
Ingredients
Cookies & Cream Pavlovas
- 40g or ⅓ cup chocolate sandwich cookie crumbs cream removed
- 4 egg whites from large eggs
- ¼ teaspoon cream of tartar
- 240g or 1 cup plus 1 tablespoon fine granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Crushed Raspberry Whipped Cream
- 1 cup raspberries crushed with a fork
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- Pinch salt
Method
- Do Ahead: Individually separate the oreo cookies and scrape off the cream. Set them in a food processor to grind until they are fine crumbs.
- Spread the sugar on a small baking sheet. Set it in the oven and set the oven to preheat the oven to 225 F. The sugar just needs to warm until the oven is preheated, about 8-10 minutes.
- While the oven is preheating, set the egg whites in the bowl of a stand mixer. Affix the whisk and start the mixer on low speed. As it starts to bubble, add the cream of tartar. Whisk until the egg whites are foamy all over, even at the bottom of the bowl.
- Once you have a fully frothy mix, add the hot sugar one spoonful at a time, waiting about 10 seconds before adding another. Once all the sugar is in, gradually increase the mixer speed until you are on medium high. Whip it until you have stiff peaks - this can take up to 10 minutes. Toward the end of whisking, add the salt and vanilla.
- Once you have stiff peaks (check the the meringue that's at bottom of the bowl to be sure it's all stiff), sprinkle in the cookie crumbs and use a rubber spatula to gently fold them in.
- Prepare a cookie sheet with parchment paper. Use a disher to portion the meringue into heaped 3 tablespoons of meringue per cookie onto the pan. If you plan 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 around 10-12 meringues.
- Bake in the center of the oven for 1 hour and 20 minutes (still at 225 F). They are done when you can carefully lift them from the pan and they come off clean, without sticking to the parchment. Turn off the oven and leave them there overnight (or at least for a few hours). Store them in an airtight container.
- For the Raspberry Whipped Cream: 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.
- Serve the meringues topped with the whipped cream.
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Such a wonderful dessert! I added dried raspberries to the whipped cream as I didn’t have fresh raspberries on hand and it worked well! Love the pairing of tart and sweet. Delish!
These are as addicting as a cookies and cream milkshake! So, so good. Sadly, I missed on the wonderful texture of a crispy exterior and soft center, because I put them into 325 oven instead of 225, and only figured out the mistake after about 20 min of baking. Thankfully, they didn’t burn, they were just cooked all the way through. I’m not sure what was more impressive — the flavor of the meringues or the robustness of a receipt that can be cooked at a (very) wrong temperature and still be good!
These are a glorious treat! They are so good we devoured half of them before we could even get this whipped cream topping on them!
Turned out great! I always find pavolvas a fun, unique dessert, and these are no exception. I used 4 egg yolks for a pie, so I was happy to see this perfect use for my egg whites! Love that they are individual servings. Great contrast of colors, textures and sweet/tart. Will make again! Thanks!
Hello! This recipe looks amazing!! As I’ve never made meringues nor pavlovas so super excited to try this recipe, before I get started I have a question regarding ‘ Turn off the oven and leave them there overnight (or at least for a few hours).’
Does the oven need to be completely cooled down, or is it okay to turn off oven while still cooling down and leave the pavlovas inside?
Thanks!
Hi there , I’m having some trouble with this recipe , I put them in the oven at 200 F , and after an hour they were still very soft and very much stuck to the parchment. They’ve been in there now for two hours and they are still pretty soft and sticking to the parchment , I must be doing something wrong but I’m not sure what. Maybe they are done even though they are still sticking ? Should they be soft ? I imagined they would be hardened on the outside like a French macaroon, but they are kinda marshmallowy. Not sticky though. Any ideas ?
Hi Franny! They should be crispy to touch on the outside. A few things can affect the meringue’s structure: sugar not being dissolved, meringue not being whipped long enough and general humidity in the environment. Also! I am updating the oven settings to 225; my oven runs hot so I always bake at a lower temperature when making meringues & pavlovas. If you can, DM me on IG and I can try to troubleshoot with you.
They stay in the oven while they and it cools. So all you need to do is shut off the oven.