Meringue ROLO Cookies
The airy lightness of French meringue is beautifully contrasted by the gooey, caramel-filled ROLO Mini pieces. This easy dessert recipe combines the classic French baking techniques of the meringue, with the comfort of a traditional chocolate chip cookie.
Ingredients
Instructions
Preheat the convection oven at 275°F and place the rack in the middle of the oven.
Create the French meringue by whipping the egg whites in a stand mixer fitted with the whisk attachment, until foamy consistency forms.
Add in the salt, then slowly rain-in the sugar. Continue to whip until the meringue reaches stiff peaks and is shimmery/glossy in appearance.
Gently fold in the cocoa powder, mini ROLO® pieces, and caramel extract.
Using a large scoop (#20), portion the meringue batter onto a baking sheet lined with parchment paper at least 2 inches apart. Top with additional mini ROLO pieces - 3 pieces per cookie.
Bake for 27 to 30 minutes or until the meringue is dried out on the outside and is hard to the touch.
Transfer to a wire rack, cool, and enjoy your ROLO®-chip Meringue Cookies!
What you need
Ingredients
How to prepare
Instructions
Preheat the convection oven at 275°F and place the rack in the middle of the oven.
Create the French meringue by whipping the egg whites in a stand mixer fitted with the whisk attachment, until foamy consistency forms.
Add in the salt, then slowly rain-in the sugar. Continue to whip until the meringue reaches stiff peaks and is shimmery/glossy in appearance.
Gently fold in the cocoa powder, mini ROLO® pieces, and caramel extract.
Using a large scoop (#20), portion the meringue batter onto a baking sheet lined with parchment paper at least 2 inches apart. Top with additional mini ROLO pieces - 3 pieces per cookie.
Bake for 27 to 30 minutes or until the meringue is dried out on the outside and is hard to the touch.
Transfer to a wire rack, cool, and enjoy your ROLO®-chip Meringue Cookies!