Toasted Oat Meringue cookies are light, ethereal cookies made with only 4 ingredients! These egg white cookies will melt in your mouth and tantalize your sweet tooth.
These meringue cookie will become one of your favorites. You can prepare a batch whenever you have leftover egg whites! We’ll guide you through the process so your first attempt will be perfect!!
These meringue cookie will become one of your favorites. You can prepare a batch whenever you have leftover egg whites! We’ll guide you through the process so your first attempt will be perfect!!
Toasted Oat Meringue Cookies
I’ve been making meringue since I was a teen. SIMPLE MERINGUE was one of my specialties, and my family was brave enough to eat it! I’m not certain I knew all the tricks for making the best meringues in those days, but I have learned a few tips along the way. Use these guidelines for your own simple meringue cookies as well as to top cream pies, make pavlova, and more!TIP:
- Room temperature egg whites will give your meringue cookies more volume and help the sugar dissolve more easily.
- Make sure to whip the egg whites to soft peaks before adding any sugar.
- For perfect meringues, add the sugar slowly. Don’t rush the process. Add one tablespoon at a time and give it a minute or so before adding more.
PRO-Tip:
- Make sure your mixing bowl and beater are scrupulously clean. Any speck of oil (this includes any egg yolk) will prevent the whites from becoming white and billowy.
- So that you don’t get any egg yolks in your whites when separating your eggs, make sure to crack them on a flat surface (not the edge of your bowl) and separate them while cold (right out of the refrigerator).
- It’s also wise to not separate them over a bowl of egg whites as that almost always guarantees that a little yolk will contaminate the other whites and you’ll have to start over!
- To keep them your egg white cookies a pristine white, not even a splash of vanilla was added, but feel free to include a little if that’s your preference. Vanilla meringue cookies are also wonderful to eat on their own or use in a recipe!
- Cooled Vanilla Meringue Cookies can be stored 2 weeks or longer in an airtight container at room temperature and longer if they’re in the freezer.
How Should I Store Meringues?
The goal is to keep your cooled and baked meringue cookies away from humidity. They should be packed in airtight containers and can be stored at room temperature, in the refrigerator or in the freezer.How Long Do Meringue Cookies Last?
When stored in a cool dry place, meringue cookies stay fresh for up to 2 weeks. If frozen, they can last a couple months.Ingredients for this Meringue Cookies Recipe
There are only four ingredients in these simple meringues! They’re really super easy to put together and will deliciously thrill your palate. I do not add vanilla as it will make these cookies less than pure white, but if that doesn’t bother you, add a quarter teaspoon pure vanilla extract. Other flavorings will work, too.Ingredients for this Meringue Cookies Recipe
There are only four ingredients in these simple meringues! They’re really super easy to put together and will deliciously thrill your palate. I do not add vanilla as it will make these cookies less than pure white, but if that doesn’t bother you, add a quarter teaspoon pure vanilla extract. Other flavorings will work, too.- Egg Whites – make sure they’re at room temperature
- Round Oats – make sure they’re roasted and at room temperature
- Cream of Tartar – helps stabilize the egg whites
- Pinch of Salt – salt is crucial to enhance the flavor of desserts
- White, Granulated Sugar – superfine sugar is preferred as it dissolves into the egg whites a bit easier, but I’ve had success numerous times with regular, granulated sugar. You can also make your own by processing sugar in the food processor for 30 seconds (but there is some research that says making your own will not result in the same quality as purchased superfine sugar)
INGREDIENTS:
MAKES 12- 50g/2oz/½ cup rolled oats
- 2 egg whites
- Pinch of salt
- 7.5ml/1½ tablespoon corn flour (cornstarch)
- 175g/6oz/scant 1 cup caster (superfine) sugar
STEPS:
- Preheat the oven to 140°C/275°F/Gas 1. Spread the oats on a baking sheet and toast in the oven until golden, about 10 minutes. Lower the heat to 120°C/250°F/Gas ½. Grease and flour a baking sheet.
- With an electric mixer, beat the egg whites and salt until they start to form soft peaks.
- Sift over the corn flour and continue beating until the whites hold stiff peaks. Add half the sugar and whisk until glossy.
- Add the remaining sugar and fold in, then fold in the oats.
- Gently spoon the mixture on to the prepared sheet and bake for 2 hours.
- When done, turn off the oven. Lift the meringues from the sheet, turn over, and set in another place on the sheet to prevent sticking. Leave in the oven as they cool down.
Variation
Add 2.5ml ground cinnamon with the oats, and fold in gently.