Simple Hand Mixer Recipe: Oreo Meringues For Your Sweet Tooth
Everyone knows the first step to stress-free baking is a gleaming, gorgeous hand mixer, which (a) looks prestigious on the kitchen countertop and (b) takes the leg — well, arm — work out of your baking session. It’s the master of multitasking — whipping up egg whites into a light, airy soufflé, mixing up the smoothest batter, kneading pizza and bread dough, and making the best meringues. Whipping up egg whites might sound easy, but many factors affect the quality of the meringues, such as the temperature of the eggs, the whipping techniques and more. Check out this article for common baking issues that you can avoid. And, speaking of meringues, we’re here to share our version of this Swiss treat — with an influence of our local palette. With just three ingredients — egg whites, sugar, and Oreo cookies — you can whip up the chewiest oreo meringues using the trusty Chefette Hand Mixer. If you’re out of Oreo crumbs, you may substitute them with chocolate wafers or graham crackers. They taste just as wonderful. P/S: Oreo isn’t your cup of tea? Check out our refreshingly delish lime meringue pie recipe.


  4 large egg whites
  18 oreo cookies
  90 g sugar
  salt to taste



Preheat your oven to 160°C and grease your baking tray.


Crush the Oreo cookies in a food processor into fine crumbs. Put aside ¼ of the crumbs for the topping.


In the Chefette Hand Mixer, whisk egg whites and salt until light and foamy.


Add sugar gradually and continue beating until firm, glossy peaks are formed.


Fold in Oreo crumbs into the mixture so you’d have cookies amidst the cream. Whisk until the meringue is thick and glossy.


Using an ice cream scoop, scoop balls of the meringue onto the tray. Sprinkle the leftover Oreo crumbs on top.


Bake at 190°C for 30 to 40 minutes until the meringue is crisp and golden.


Turn off the oven and leave the meringue cool with the door ajar for 30 minutes.