It’s National Oreo Day! 😀
Growing up, Oreos were a household favorite. While in the grocery store, my sisters and I would ask my mom to pleeeeasse buy us a pack of Oreos. When she said “yes” we would be so excited to get home and eat them!
My sister Deana would eat and entire sleeve in a bowl of milk and call it dessert!
Theres something about these chocolate sandwich cookies that scream ‘Americana’.
In an attempt to eat more ‘whole foods’ I don’t often eat Oreos as an adult. Buutttt its a National Day of celebration and I had to partake in the fun.
I decided to make merigues, because I had some egg whites left over after making hollandaise.
Tips for making a meringue:
- Start with clean equipment. Any residue can ruin your meringue.
- Use room temperature egg whites, as they will whip easier. If you are starting with whole eggs from the refrigerator, place them in a bowl of warm water for a few moments. Then separate the whites.
- Use even pressure while piping the meringues, lifting gently at the top to create a ‘tip’
- Bake at a low temperature to ensure the meringues retain their white color.
- 3 large egg whites, at room temperature (about 1/2 cup)
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 tablespoon clear vanilla extract
- 1/4 crushed Oreo cookies (filling removed)
- piping bag with star tip (I used Wilton 6B)
- Preheat oven to 200 degrees Fahrenheit.
- Using a stand mixer with a whisk attachment, beat egg whites until fluffy about 2 minutes
- Add in salt and cream of tartar.
- Continue mixing and increase speed.
- Add in vanilla extract.
- Add sugar one tablespoon at a time.
- Whisk mixture until shiny, stiff peaks form about 5-7 minutes
- Gently add meringue mixture into piping bag.
- Pipe meringues onto parchment lined baking sheet.
- Top with crushed oreos.
- Bake for 2 hours until meringues are dry and hard.
- Enjoy 🙂