Oven to 200 degrees. Line two large baking sheets with parchment paper. Place Samoas cookies in a ziplock bag and crush with a rolling pin. In a large, grease free mixing bowl, beat the egg whites at medium speed. Gradually add the sugar and, when the meringue forms soft peaks, increase to med-high speed. Beat another 5-6 min, until the meringue is thick, glossy and forms firm peaks when the beaters are lifted. Gently fold crushed cookies into meringue mixture. Glue the parchment paper to the baking sheet with a few pinches of meringue. Drop meringues by teaspoonfuls onto parchment paper. Bake for 2 hours. Turn off oven and let cool several hours in oven (can be overnight).
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