Meringue ROLO® Cookies

Name: Meringue ROLO® Cookies
Total time: 1800 s
Ingredients: Egg whites (fresh), 90g (3 pcs); Salt, 1g (1 pinch); Sugar, 200g; Cocoa powder, 14g (2 tbsp); Mini ROLO® pieces, 272g (~1.5 cup); Caramel extract, 2.5g (1/2 tsp)

Brand
Preparation time
30 min
Difficulty
Easy
Number of servings

8

Try our Pastry Chef's elevated take on the traditional chocolate cookie recipe: The Meringue ROLO® Cookies!

The airy lightness of French meringue is beautifully contrasted by the gooey, caramel-filled ROLO® Mini pieces. This easy-to-recreate dessert recipe combines the classic French baking techniques of the meringue, with the comfort of a traditional chocolate chip cookie.

Incorporate our Meringue ROLO® Cookie recipe into your gourmet café, dessert parlour, or high-end restaurant menu to offer your customers an elevated sweet treat!

Ingredients

Egg whites (fresh), 90g (3 pcs)
Salt, 1g (1 pinch)
Sugar, 200g
Cocoa powder, 14g (2 tbsp)
Mini ROLO® pieces, 272g (~1.5 cup)
Caramel extract, 2.5g (1/2 tsp)

Preparation

1

Preheat the convection oven at 275°F and place the rack in the middle of the oven.
2

Create the French meringue by whipping the egg whites in a stand mixer fitted with the whisk attachment, until foamy consistency forms.
3

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.
4

Gently fold in the cocoa powder, mini ROLO® pieces, and caramel extract.
5

Using a #20 (for 8 large cookies) or #24 (for 12 small cookies), portion the meringue batter on to a baking sheet lined with parchment paper at least 2 inches apart. Top with the additional mini ROLO pieces, 3 pieces per cookie.
6

Bake for 27 to 30 minutes or until the meringue is dried out on the outside and is hard to the touch.
7

Transfer to a wire rack, cool, and Enjoy your Chocolate ROLO®-chip Meringue Cookies!