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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.

Prep time: 18 mins.
Cook time: 30 mins.
Total time: 49 mins.
Servings: 8

What you need


3 Egg whites, fresh (90g)
1 pinch Salt
1 cup Granulated sugar
2 tbsp Cocoa powder
1 1/2 cups Mini ROLO® pieces
1/2 tsp Caramel extract

How to prepare



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!