It's a Snap Cookies

These meringue cookies are a clever hybrid: crispy, cloud-light meringue with bits of crushed gingersnap folded inside for warm spice flavor and a satisfying crunch. They practically melt on the tongue, then hit you with that gingery snap.

The technique is straightforward meringue. Egg whites get whipped with cream of tartar until soft peaks form, then sugar goes in gradually to build a glossy, stiff base. Cinnamon and ginger get beaten in at the end, distributing the spice evenly throughout rather than leaving streaks.

The gingersnap crumbs are the finishing touch. They get folded in gently so the meringue doesn’t deflate. Those little bits of cookie add texture and intensify the spice flavor beyond what the ground ginger and cinnamon alone can deliver.

Baking low and slow at 250°F (120°C) for 45 minutes dries the meringues out rather than truly baking them. Leaving them in the turned-off oven for two more hours finishes the job, giving you cookies that shatter when you bite them.

Pro Tips

• Egg whites must be at room temperature. Cold whites don’t whip to full volume.
• Make sure your bowl and beaters are completely grease-free. Even a trace of fat prevents egg whites from forming stiff peaks.
• Add the sugar slowly, two tablespoons at a time. Dumping it all in at once deflates the meringue and makes it grainy.
• Don’t open the oven during the two-hour cooling phase. Temperature swings cause cracking.

Variations

• Use crushed speculoos or Biscoff cookies instead of gingersnaps for a warm caramel spice flavor.
• Fold in mini chocolate chips alongside the cookie crumbs for a chocolate-ginger combination.
• Pipe the meringue into rosettes instead of dropping by spoonful for a more elegant presentation.