Giant Meringue Cookies with Nutella, Biscoff, and Salted Caramel Fillings Recipe
Giant Meringue Cookies are light, airy, and crisp on the outside with a delightful melt-in-your-mouth texture. This recipe offers versatile variations including Nutella and toasted hazelnuts, Biscoff spread and biscuits, rich dark chocolate, or salted caramel fillings, making each cookie decadently unique. Perfect for an elegant dessert or special treat, these cookies are baked low and slow to achieve a perfect crisp.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes plus cooling time
- Yield: 10 giant meringue cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Ingredients
Scale
Meringue Base
- 150 g Egg whites (approx 4 egg whites or 5.3 oz)
- ¾ tsp Cream of tartar
- 220 g Caster sugar (7.8 oz)
Fillings and Variations
- 10 tsp Nutella (warmed to allow 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
- Preheat Oven: Preheat a fan-forced oven to 120°C (250°F) and line two baking trays with baking paper to prepare for baking the meringues.
- Whisk Egg Whites and Cream of Tartar: In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium-high speed until stiff peaks form, providing structure for the meringues.
- Gradually Add Sugar: Slowly add the caster sugar, one tablespoon at a time, whisking each spoonful for 30 seconds to ensure the sugar dissolves and the mixture becomes stable and glossy.
- Whisk to Glossy Stiff Peaks: Continue whisking for an additional 6-7 minutes until the meringue mixture is thick, glossy, and holds stiff peaks.
- Scoop Meringue Onto Trays: Using an ice cream scoop, mound two scoops of meringue onto each tray spot, pressing down slightly to create a small divot in the center; you should place five large mounds per tray.
- Add Fillings: Dollop a teaspoon of your choice of filling (Nutella, Biscoff topping, melted chocolate, or salted caramel) onto the center of each mound, then use a toothpick or skewer to gently swirl the filling through the meringue without breaking the mound.
- Nutella Variation: For Nutella meringues, sprinkle chopped toasted hazelnuts on top and swirl lightly with the Nutella filling.
- Biscoff Variation: Add Biscoff spread or topping and sprinkle crushed Biscoff biscuits before swirling through the filling.
- Chocolate Variation: Swirl through the slightly cooled melted dark chocolate gently.
- Salted Caramel Variation: Add salted caramel into the center of the meringue and carefully swirl without spreading caramel to the edges to prevent oozing.
- Bake Meringues: Place the trays in the oven and bake for 1 hour at 120°C (250°F).
- Cool in Oven: After baking, turn the oven off and leave the meringues in the oven to cool completely, which helps them dry and achieve a crisp texture.
- Serve or Store: Serve the meringues once cool, or keep them in an airtight container for up to 3 days to maintain freshness and texture.
Notes
- Ensure egg whites are at room temperature for better volume when whisking.
- Use a clean, grease-free bowl to beat egg whites to achieve stiff peaks.
- Skinn and toast hazelnuts to enhance their flavor and crunch.
- Swirling fillings gently avoids breaking the meringue structure.
- Baking at low temperature and slow cooling is key to crisp and stable meringues.
- Store in an airtight container away from moisture to keep meringues crisp.
Keywords: giant meringue cookies, meringue recipe, Nutella meringue, Biscoff meringue, chocolate meringue, salted caramel meringue, gluten free dessert
