Irresistible Butterfinger Meringues: Your Ultimate Guide to a Crunchy, Chewy Candy Bar Treat

Prepare to delight your taste buds with a truly unique and utterly addictive dessert: Butterfinger Meringues. This recipe takes the classic, ethereal meringue cookie and elevates it with the irresistible crunch and peanut-butter-chocolate flavor of Butterfinger candy bars. Imagine a delicate, crisp shell giving way to a light, airy interior, studded with glorious bits of that iconic candy. It’s a symphony of textures and flavors that will leave you reaching for just one more.

This particular recipe is a delightful twist on more traditional meringue varieties, specifically drawing inspiration from “Chewy Chai Meringues.” Instead of the warming spices and nuts, we’re swapping in the universally loved Butterfinger candy, transforming a sophisticated treat into a fun, approachable, and incredibly satisfying indulgence. It’s designed as a small batch recipe, perfect for when you crave something sweet without an overwhelming surplus, yielding exactly 12 exquisite cookies.

The Magic of Meringues: A Culinary Canvas

Meringues are often perceived as a delicate and challenging dessert to master, but with a few key techniques and a little patience, they are surprisingly accessible. At their core, meringues are simply whipped egg whites and sugar, transformed into a cloud-like confection through careful baking. The beauty of this recipe lies in its simplicity and the spectacular payoff. By incorporating Butterfinger candy, we add a layer of complexity and excitement that elevates a basic meringue into a show-stopping treat.

The marriage of the delicate meringue with the bold flavor of Butterfinger is truly inspired. The airy, crisp texture of the meringue provides a perfect counterpoint to the crumbly, peanut-butter-rich candy. As the meringues bake, the Butterfinger pieces melt slightly, infusing the cookies with their distinctive flavor, then firm up as they cool, retaining some of their beloved chewiness and crunch. These Butterfinger Meringues are not just a dessert; they’re an experience.

Butterfinger Meringues: The Recipe

Crafting these delightful cookies is a rewarding process. Follow these precise instructions to achieve light, airy, and perfectly flavored Butterfinger Meringues every time. This small batch ensures you get 12 perfectly sized, crave-worthy treats.

Ingredients

⅓ cup powdered sugar
1 teaspoon cornstarch
2 large egg whites (preferably at room temperature)
¼ cup granulated sugar
⅛ teaspoon cream of tartar
⅛ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon vinegar (white vinegar or apple cider vinegar works well)
2 full-size Butterfinger candy bars, crushed in their wrappers

Equipment You’ll Need

Stand mixer with whisk attachment (or a large bowl and a hand mixer)
Heatproof bowl (if using a stand mixer bowl over simmering water, ensure it fits securely)
Saucepan for simmering water (to create a double boiler)
Fine-mesh sieve for sifting
Rubber spatula or spoon for folding
Large cookie sheet
Parchment paper
Measuring cups and spoons

Step-by-Step Instructions

Prepare Your Workspace: Preheat your oven to 300 degrees F (150 degrees C). This lower temperature is crucial for drying out the meringues rather than browning them too quickly. Line a large cookie sheet with parchment paper. Parchment paper is essential here to prevent sticking and ensure easy removal of the delicate meringues.
Sift Dry Ingredients: In a small bowl, sift together the powdered sugar and cornstarch. Sifting is important to remove any lumps and ensure these ingredients are evenly distributed later, contributing to a smoother meringue texture. Set this mixture aside.
Prepare Egg White Mixture (Double Boiler Method): In the bowl of your stand mixer (or a separate heatproof bowl if using a hand mixer), whisk together the two large egg whites and the granulated sugar. Place this bowl over a pot of simmering water – creating a double boiler. Ensure the bottom of the bowl does not touch the water. Continuously whisk the mixture until it becomes very warm to the touch and the granulated sugar has completely dissolved. You can test this by rubbing a small amount between your fingers; it should feel smooth, not grainy. Be very careful not to let the egg whites cook or scramble. This gentle heating method, known as a Swiss meringue method, helps to stabilize the egg whites, producing a more stable and glossy meringue.
Whip to Stiff Peaks: Carefully remove the bowl from the heat. Add the cream of tartar and salt to the warm egg white mixture. Place the bowl back onto the stand mixer (or continue with your hand mixer) and begin whipping on medium-high speed. Whip until stiff, glossy peaks form. This means that when you lift the whisk, the meringue holds its shape firmly and doesn’t droop. During the last minute or two of whipping, drizzle in the vanilla extract and vinegar. The vinegar (or cream of tartar) acts as an acid, helping to stabilize the egg whites and achieve that perfect stiff peak consistency. The vanilla adds a lovely aroma and flavor.
Fold in Remaining Ingredients: Remove the bowl from the stand mixer. Gently, but thoroughly, fold in the sifted powdered sugar and cornstarch mixture into the whipped egg whites using a rubber spatula. Follow this by gently folding in the crushed Butterfinger candy bars. Be careful not to overmix, as this can deflate the precious air you’ve incorporated into the meringue, resulting in flat cookies. The goal is to distribute the powdered sugar and candy evenly while maintaining the meringue’s volume.
Form the Meringues: Drop the meringue mixture by generously rounded tablespoonfuls onto the parchment-lined cookie sheet. Leave a little space between each meringue, as they will spread slightly. You should get approximately 12 cookies from this batch.
Bake and Cool: Bake for 30 minutes at 300 degrees F (150 degrees C). After 30 minutes, turn off the oven but leave the meringues inside with the oven door slightly ajar for at least 30 minutes to an hour, or even until the oven is completely cool. This slow cooling process helps to dry out the meringues completely, preventing them from weeping or becoming sticky. Once cooled, carefully transfer the meringues from the cookie sheet to a wire rack to cool completely. As they cool, the Butterfinger pieces will lose some of their initial stickiness and become more firm.

Makes 12 delightful cookies.

Mastering Meringue: Essential Tips for Success

Making meringues can seem daunting, but these tips will help ensure your Butterfinger Meringues turn out perfectly every time:

Cleanliness is Key: Ensure your mixing bowl and whisk attachment are impeccably clean and free of any grease or oil. Even a tiny speck of fat can prevent egg whites from whipping up properly. Wipe down your bowl and whisk with a paper towel dampened with lemon juice or vinegar for extra assurance.
Room Temperature Egg Whites: Egg whites at room temperature whip up faster and achieve greater volume than cold egg whites. Separate your eggs when they’re cold (as they separate more easily), then let the whites sit out for 20-30 minutes before using.
Avoid Humidity: Meringues are notoriously sensitive to humidity. On a rainy or very humid day, meringues may not crisp up properly and can become sticky or “weep.” Try to make them on a dry day if possible.
Crush Candy Properly: For the Butterfinger candy, place the bars in their wrappers (or a zip-top bag) and crush them with a rolling pin or meat mallet until you have a mix of small pieces and some finer crumbs. Don’t pulverize them into dust; you want those distinct candy bits in your meringues.
Gentle Folding: When folding in the dry ingredients and candy, use a light hand. Overmixing will deflate the beautifully whipped egg whites, leading to dense, flat meringues instead of light, airy ones.
Low and Slow Baking: The low oven temperature is crucial. Meringues don’t bake in the traditional sense; they dry out. This gentle heat prevents browning and ensures a crisp, hollow interior.
Don’t Rush Cooling: Leaving the meringues in the cooling oven is a non-negotiable step. This gradual cool-down is vital for setting the meringue and preventing cracks or stickiness.

Troubleshooting Common Meringue Problems

Even with the best intentions, meringues can sometimes be tricky. Here are solutions to common issues you might encounter:

Meringues are sticky or chewy (not crisp): This is often due to humidity or insufficient drying time. Try baking them for an additional 10-15 minutes, or leaving them in the turned-off oven for longer. Ensure they are stored in an airtight container once cooled.
Meringues “weep” (liquid seeps out): This can happen if the sugar didn’t fully dissolve, or if they were baked too quickly at too high a temperature. Ensuring your sugar is dissolved in the double boiler step and adhering to the low oven temperature are key.
Meringues are flat and dense: This usually points to under-whipped egg whites or deflated meringue from overmixing when folding in ingredients. Ensure stiff peaks are achieved and fold gently. Grease in the bowl can also prevent proper whipping.
Meringues browned too quickly: Your oven temperature might be too high. Double-check your oven thermometer or reduce the temperature slightly if you notice excessive browning. Meringues should be pale and creamy.
Butterfinger candy melted too much: While some melting is expected and desirable, if it completely disappears, it might be an issue with too high a temperature or very small candy pieces. Ensure your candy pieces have some substance.

Storage and Shelf Life

To maintain the crispness and deliciousness of your Butterfinger Meringues, proper storage is essential. Once completely cooled, store them in an airtight container at room temperature. They will retain their best texture for 3-5 days. Avoid refrigeration, as the humidity in a refrigerator can cause meringues to become soft and sticky. If they do become slightly soft, you can try to re-crisp them in a very low oven (around 200°F/95°C) for 10-15 minutes, then letting them cool completely.

Creative Variations and Serving Suggestions

While Butterfinger Meringues are perfect on their own, don’t hesitate to get creative with variations and serving ideas:

Other Candy Bars: Experiment with different crushed candy bars! Snickers, Heath bar (toffee bits), or even crushed Oreos could make fantastic meringue variations.
Chocolate Drizzle: A drizzle of melted milk or dark chocolate over the cooled meringues would add an extra layer of decadence and visual appeal.
Nutty Twist: For an added layer of texture and flavor, consider folding in a small amount of finely chopped, roasted peanuts along with the Butterfinger candy.
Meringue Kisses: For a more elegant presentation, pipe the meringue mixture using a star tip instead of dropping by spoon for classic meringue kiss shapes.
Ice Cream Topper: Crumble a few Butterfinger Meringues over a scoop of vanilla or chocolate ice cream for an incredible texture and flavor boost.
Dessert Platter: Serve alongside fresh berries, a dollop of whipped cream, or a small square of chocolate torte for a sophisticated dessert platter.
Coffee or Tea Companion: These sweet, airy treats are a wonderful accompaniment to your afternoon coffee or tea.

Conclusion: Your New Favorite Sweet Indulgence

Butterfinger Meringues are more than just a dessert; they’re a testament to how simple ingredients can create something truly extraordinary. With their delicate crunch, airy interior, and the unmistakable burst of Butterfinger flavor, these cookies are guaranteed to be a hit. Whether you’re an experienced baker or just starting your meringue journey, this small-batch recipe provides a straightforward path to achieving a truly satisfying and memorable sweet treat.

So, gather your ingredients, follow these steps with care, and prepare to impress yourself and your loved ones with these irresistible Butterfinger Meringues. They’re a perfect example of how a little creativity and a classic candy bar can transform a traditional recipe into a modern favorite.