I’m really stepping out of the ordinary today…
Today’s post is for these yummy gluten-free meringue cookies. This is my very first time to post a recipe here on the blog. Funny thing is I do cook a lot. In fact, I love to cook, decorate, garden and do all the things involved with keeping a house. Though I like to cook, I don’t bake treats very often. Going on 2 years now, I’ve been gluten free and figuring out the baking aspect of gluten free baking has been fun for the rare times I do bake.
These gluten-free meringue cookies, are actually totally grain free! They are super easy to make and a fun treat to eat.
I had leftover egg whites from a key lime pie I baked for Easter so I figured this would be an excellent use of those 3 egg whites.
Have you had meringue cookies before? They remind me of french macarons, but in this recipe these aren’t as sweet as macarons and of course these don’t have any flour in them.
Here is this super easy recipe, the hardest part is just being patient to not open the oven the entire time!
3 egg whites
1 1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
dash of salt
1/2 cup white sugar
optional: 1/2 cup mini dark chocolate chips, 1/2 cup finely chopped pecans
Oven 250 degrees
Line a cookie sheet with parchment paper.
In a medium mixing bowl, put in the egg whites, vanilla, cream of tartar and salt. Beat on high till soft peaks form.
Slowly add the sugar, 1 tablespoon at a time, beating in-between each addition. Then beat at least another minute longer to be sure sugar is dissolved. Should beat until stiff peaks form.
Gently fold in chips and nuts if you want them in the cookies. I think they are really wonderful additions!! 🙂
With a spoon, drop 1 1/2″ diameter dollops of the meringue mixture on the parchment lined cookie sheet.
Bake in the oven for 45 minutes, then turn the oven off and leave the cookies in it for another hour. DO NOT OPEN THE OVEN this entire time. That little bit of heat escaping will mess up the recipe.
Pull them out of the oven after the entire hour and 45 minutes is up. They will be a little stuck on the parchment, so you can easily pull the whole sheet of parchment off the cookie tray and just slide it with the cookies onto the cooling rack. Once they’re completely cooled, gently pull them off the parchment.
After they are completely cooled store in an air tight container. (Isn’t this container cute? Our daughter-in-law gave it to me for Christmas. My family has called me ‘Little Bit’ since I was born. When my older sister pronounced Elizabeth it came out ‘Little Bit’ The nickname stuck, and I love it!)
These cookies are so yummy! They are fun to eat too. The texture is crispy but fragile and melt in your mouth.
The chips and nuts add wonderful complexity to the simple meringue flavor.
If you like me sharing recipes here, let me know… I’ve been working on a cookbook so I do have a few to share!
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