Giant Meringue Cookies Recipe

There is something absolutely magical about whipping up a batch of Giant Meringue Cookies—the kind that are crisp on the outside, marshmallowy on the inside, and big enough to share (but way too tempting to want to). These cookies blend the delicate art of classic meringue with swoops of Nutella, golden Biscoff, jams, and chocolate, turning a nostalgic treat into a show-stopping dessert worthy of celebration. Whether you serve them piled high at a festive brunch or sneak one with your afternoon coffee, Giant Meringue Cookies guarantee a sweet cloud of happiness in every bite.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty behind Giant Meringue Cookies is how a handful of basic pantry staples—when whipped and swirled—create the dreamiest texture and flavor. Every ingredient here has a starring role, lending cloudlike lift, velvety richness, or a delightful crunch.

• Egg whites (150 g, about 4): These are your meringue’s backbone, bringing that airy, soufflé-like rise when whipped just right.
• Cream of tartar (¾ tsp): The secret weapon for perfectly stable, glossy meringue that won’t collapse.
• Caster sugar (220 g): Finer than regular sugar, it dissolves beautifully and keeps the meringue texture luxuriously smooth.
• Nutella (10 tsp, warmed): For a touch of chocolate-hazelnut decadence, use the warmed spread for easy swirling.
• Hazelnuts (¼ cup, toasted & chopped): Add a rich, toasty finish and irresistible crunch—toast for best flavor.
• Biscoff topping or spread (10 tsp, warmed): That biscuity, caramelized flavor takes these cookies over the top; thinning it makes swirling a breeze.
• Biscoff biscuits (2, crushed): Adds extra cookie magic and a playful crunch to every bite.
• Dark chocolate (50 g, melted): For fans of deep, silky chocolate ribbons in their clouds of sweetness.
• Salted caramel, curd, or jam (10 tsp): A pop of tartness or salty-sweet flavor that cuts the sugar just perfectly—go wild with your favorite.

How to Make Giant Meringue Cookies

Step 1: Prep the Oven and Baking Trays

Begin by preheating your oven to 120°C (250°F) using the fan-forced setting, which is crucial for that even, gentle bake. Take out two sturdy baking trays and line them with parchment paper so your cookies will lift off easily and look flawless.

Step 2: Whip Up the Egg Whites

In the sparkling clean bowl of a stand mixer, pour in your egg whites and the cream of tartar. Whisk on medium-high speed until you reach a stiff peak consistency—the meringue should stand straight up when you lift the whisk.

Step 3: Gradually Add Sugar

This step truly determines your meringue’s silky smoothness. With the mixer running, add the caster sugar one tablespoon at a time, letting each tablespoon mix in for about 30 seconds (yes, set a timer!). Patience here means the sugar fully dissolves, leading to a glossy finish.

Step 4: Whisk Until Thick and Glossy

Once all the sugar is incorporated, keep whisking for an additional 6–7 minutes. The mixture should now look thick, glossy, and voluptuous—you’ll know you’ve nailed it if the mixture holds its shape incredibly well.

Step 5: Shape the Giant Meringue Cookies

Using a good-sized ice cream scoop, place two generous scoops per cookie onto your prepared trays. Press each mound slightly to create a well in the center (perfect for filling!). Aim for 5 meringues per tray, giving them plenty of space to puff up.

Step 6: Add Fillings and Swirl

Here comes the fun part! Dollop a teaspoon of your chosen filling into the center well of each meringue. Take a toothpick or skewer and give the filling a gentle swirl—not too much or you’ll lose those pretty ribbons of flavor. Each bite will be unique!

Step 7: Nutella and Hazelnut Meringue Cookie Magic

If you’re making Nutella meringues, sprinkle the toasted, chopped hazelnuts right over the Nutella swirl. This duo gives you a Gianduja-inspired hit in every bite—sure to please fans of that classic combo.

Step 8: Biscoff Meringue Variation

For those going with Biscoff, drop warmed Biscoff topping (or spread) into the center, then finish with a generous sprinkle of crushed Biscoff biscuits. A quick swirl brings everything together into caramel-spiced perfection.

Step 9: Chocolate Variation

If you crave chocolate, drizzle cooled melted dark chocolate into each mound and swirl. This method gives you morsels of bittersweet chocolate that cut right through the marshmallowy sweetness.

Step 10: Salted Caramel, Curd, or Jam Variation

Dollop your chosen caramel, curd, or jam into the meringue’s center. Carefully swirl, avoiding the edges—these fillings can melt and ooze if they reach the sides, making things a bit messy (but still delicious, if you’re not after appearances!).

Step 11: Bake and Cool

Slide the trays into your preheated oven and bake for one hour. Then, turn off the oven but leave the meringues inside to cool completely—this gentle finish keeps the centers pillowy and prevents cracks. Once cool, they’re ready to enjoy or store.

How to Serve Giant Meringue Cookies

Garnishes

A dusting of powdered sugar on Giant Meringue Cookies gives them a snow-kissed look, while shaved chocolate or a light drizzle of extra Nutella adds a little drama. For a burst of color, try scattering freeze-dried raspberries or edible petals right before serving.

Side Dishes

Pair your Giant Meringue Cookies with a scoop of vanilla ice cream or a pool of lightly whipped cream for a dinner-party-worthy dessert plate. Fresh berries or a tart compote on the side bring a fresh pop to balance out the sweetness.

Creative Ways to Present

Stack the cookies on a tiered cake stand for a whimsical “cookie mountain” centerpiece, or nestle them on individual plates with swirls of sauce for a fine-dining vibe. Wrap a few in cellophane and tie with ribbon for delightful edible gifts your friends won’t forget.

Make Ahead and Storage

Storing Leftovers

Place cooled Giant Meringue Cookies in an airtight container, separating layers with parchment paper. At room temperature, they’ll stay crisp and airy for up to three days—the key is to keep them dry and away from humidity.

Freezing

Believe it or not, meringues freeze surprisingly well! Arrange them in a single layer in a freezer-safe container and freeze for up to one month. Thaw at room temperature, uncovered, to restore their crisp shells.

Reheating

If your cookies lose a bit of crispness, you can refresh them by placing them in a low oven (around 100°C/210°F) for 10 minutes. Let them cool completely before serving, and they’ll be almost as good as new.

FAQs

Can I use carton egg whites for meringue?

Fresh egg whites whip up best for Giant Meringue Cookies, but pasteurized carton egg whites can still work in a pinch. Just make sure there are no additives and that you measure carefully, as carton whites can sometimes be a bit thinner.

Why did my meringues turn out chewy instead of crisp?

Chewy meringues are usually due to under-baking or humidity. Make sure to bake them low and slow, then leave them in the oven to cool completely—a crucial step for that signature crunchy shell with a marshmallow center!

Can I make Giant Meringue Cookies without cream of tartar?

If you don’t have cream of tartar, try substituting with a squeeze of lemon juice or a pinch of white vinegar. These acids will help stabilize your egg whites almost as well as cream of tartar does.

What fillings work best for swirling into meringue?

Nutella, Biscoff spread, dark chocolate, salted caramel, lemon curd, and berry jam all make fantastic swirls. The key is to use fillings that are smooth and slightly warm so they incorporate easily without deflating the meringue.

How do I avoid cracks in my giant meringues?

Cracks are most often caused by sudden temperature changes. Cool the meringues slowly in the oven after baking, and try not to open the oven door. Gentle baking and resting are your best friends here!

Final Thoughts

If you’re craving a truly spectacular homemade treat, Giant Meringue Cookies are the kind of recipe that turns everyday ingredients into sheer edible joy. Share a batch with friends, mix up fillings to suit any occasion, and enjoy the magic that happens when you swirl, bake, and serve these glorious cookies. Happy baking!

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