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Creamy dessert with meringue, Oreo and nuts

Author
Cookinero 29 Apr 2025
3340
Creamy dessert with meringue, Oreo and nuts

Oreo dessert is a great French dessert made with lots of chocolate, soft whipped cream and meringue, topped with walnuts.

How to cook Creamy dessert with meringue, Oreo and nuts

Step 1

Creamy dessert with meringue, Oreo and nuts

First, prepare the meringue. Carefully break the eggs and carefully separate the whites from the yolks.

Step 2

Creamy dessert with meringue, Oreo and nuts

Beat the egg whites with a mixer until stiff peaks form. Add lemon juice and beat again.

Step 3

Creamy dessert with meringue, Oreo and nuts

Gradually add 100 g of sugar and cocoa to the whites, continuing to beat.

Step 4

Creamy dessert with meringue, Oreo and nuts

Line the bottom of the baking tray with parchment and put the resulting protein mass on it in portions. Bake in the oven for 1 hour at up to 100⁰С. After cooking, open the oven door slightly and let the meringue cool for 30 minutes.

Step 5

Creamy dessert with meringue, Oreo and nuts

Prepare the ingredients for the dessert. Chop the walnuts, chop the Oreo cookies, cooled meringue and chocolate into random pieces.

Step 6

Creamy dessert with meringue, Oreo and nuts

Now beat the cream in a bowl until it forms peaks. Gradually add the remaining sugar and beat again.

Step 7

Creamy dessert with meringue, Oreo and nuts

Place the ingredients in dessert bowls, starting with whipped cream, alternating with each layer: walnuts, meringue, cookies, chocolate. Start with whipped cream and alternate with each subsequent layer. Finish the last layer with cream.

Creamy dessert with meringue, Oreo and nuts - FAQ About Ingredients, Baking Time and Storage

Yes, you can use powdered erythritol or monk fruit sweetener as a low-carb alternative, but the texture may be slightly less crisp.
Assembled dessert lasts 1-2 days in the fridge. Store meringue separately for up to 1 week in an airtight container.
Try vanilla wafers or graham crackers. For gluten-free, use gluten-free chocolate sandwich cookies.
Yes! Use aquafaba (chickpea liquid) instead of egg whites for meringue, coconut cream for whipping, and vegan cookies/chocolate.
Ensure bowls/tools are grease-free, add sugar gradually, and avoid opening the oven during baking. Humidity can also affect stability.
Freeze meringue layers separately for up to 1 month. Thaw before assembling. Whipped cream layers don’t freeze well.
Use small mason jars or shot glasses for individual servings. Adjust layers proportionally—each needs ~2 tbsp cream.
Pecans, almonds, or hazelnuts work well. For allergy-friendly, omit nuts or use toasted coconut flakes.
Absolutely! Layer berries or banana slices between cream for freshness. Add just before serving to prevent sogginess.
Ensure cream is very cold, bowl/chilled, and avoid overbeating. Heavy cream (30%+ fat) works best; low-fat won’t hold peaks.

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