Introduction

Giant meringue cookies are light, crispy, and delightfully sweet treats perfect for any occasion. These airy confections offer a variety of flavor twists like Nutella, Biscoff, chocolate, and salted caramel, making them a versatile crowd-pleaser.

Three round pavlova nests sit on crinkled white paper placed on a dark tray, all with a white marbled texture background. Each pavlova has a crisp white outer shell with a swirled filling on top: one has a bright yellow and white creamy swirl, the second has a soft brown and white swirl, and the third shows a deep red and white swirl. The texture of the filling looks smooth and fluffy with visible swirls blending the colors in a marbled pattern. In the background, there are two white bowls, one with a dark purple jam-like substance and one with an orange-yellow spread, both softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g egg whites (5.3 oz or approx 4 egg whites)
¾ tsp cream of tartar
220 g caster sugar (7.8 oz)
10 tsp Nutella (warmed for easy spreading)
¼ cup hazelnuts (skinned, toasted, and chopped)
10 tsp Biscoff topping or spread (warmed to thin)
2 Biscoff biscuits (crushed)
50 g dark chocolate (1.8 oz, melted)
10 tsp salted caramel, curd, or jam (jelly, preserves)

Instructions

Step 1: Preheat a fan-forced oven to 120°C (250°F) and line two baking trays with baking paper.
Step 2: In a stand mixer bowl, whisk the egg whites and cream of tartar on medium-high speed until stiff peaks form.
Step 3: Gradually add the caster sugar, one tablespoon at a time, whisking each addition for 30 seconds using a timer.
Step 4: After all sugar is added, continue whisking until the mixture is thick and glossy, about 6 to 7 minutes.
Step 5: Using an ice cream scoop, place two scoops of the meringue mixture onto each tray and press down slightly to create a small divot in the center. Place five cookies per tray.
Step 6: Dollop a teaspoon of your chosen filling into the center of each mound, then swirl it gently through with a toothpick or skewer.
Step 7: Choose your variation:
- Nutella: Sprinkle chopped toasted hazelnuts and swirl through the warmed Nutella.
- Biscoff: Add Biscoff topping, sprinkle crushed Biscoff biscuits, and swirl through.
- Chocolate: Cool melted chocolate slightly before swirling through the meringue.
- Salted Caramel: Dollop salted caramel carefully in the center and swirl gently, avoiding the edges to prevent oozing.
Step 8: Bake the trays in the oven for 1 hour. Then, turn off the oven and allow the meringues to cool completely inside for a crisp finish.
Step 9: Serve once cool, or store in an airtight container for up to 3 days.

Tips & Variations

Use a timer when adding sugar to ensure the meringue becomes glossy and stable.
For a crunchier texture, toast hazelnuts evenly and chop them finely for the Nutella variation.
Avoid swirling fillings to the edges to prevent spreading or melting outside the meringue.
Experiment with different jams or curds to create your own flavor combinations.

Storage

Store the giant meringue cookies in an airtight container at room temperature. They keep best for up to 3 days to retain their crispness. Avoid refrigeration, as moisture can soften them. To refresh slightly softened meringues, place them in a low oven (around 90°C/200°F) for 5–10 minutes before serving.

How to Serve

The image shows several round meringue cookies with a crisp, puffy white base and a soft texture. The front meringue has a artistic swirl of dark chocolate brown mixed into the white, creating a marbled pattern on top. The other meringues in the background display variations with light brown or cinnamon-colored dusting on their surface. All cookies rest on a crinkled white paper on a black tray, placed on a white marbled surface. The focus is sharp on the front meringue, fading softly into the background, giving a close-up view of the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meringues without cream of tartar?

Cream of tartar helps stabilize egg whites and create a firmer meringue, but you can substitute it with a few drops of lemon juice or white vinegar. However, it is best not to omit it entirely for optimal texture.

Why did my meringues turn out sticky or weepy?

Sticky meringues usually result from underbaking or high humidity. Be sure to bake at a low temperature for the full time and cool them in the oven with the door closed. Avoid making meringues on very humid days if possible.