The hubby’s post GERD surgery diet has him restsricted on what he can eat for snacks and dessert as well as his dinners. I shared the Tofu Picatta I made for him and I have more main dish recipes coming but I have also made him some sweets. When we did the big shop before he went into the hospital we bought ice pops but he’s not a huge fan. It was when he reached into the chocolate chip bin that I realized I needed to do something for him. He’s not allowed to eat chocolate! I knew I had to make him some small cookie type treats that he could grab when he wanted a little something sweet to eat. His food instructions indicated they had to be the type of thing that “melted in the mouth” so meringue cookies immediately came to mind. I have so many egg whites in the freezer from all of the ice cream (yes he can have ice cream and I did make him some but he ate it all!) I make so I pulled some out to thaw and I went to work.
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Meringue Cookies
- 3 large egg whites
- 1 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- pinch of salt
- 2/3 cup granulated sugar
- Let the egg whites come to room temperature
- Preheat the oven to 250
- Line two large baking sheets with parchment
- Add the vanilla, pinch of salt and cream of tartar to the egg whites.
- Beat the whites on medium until foamy then start adding the sugar a tablespoon at a time. Switch to high and whip until you have stiff, glossy peaks. I used my hand mixer
- Add the pastry tip of your choice to a pastry bag – I used a Russian piping tip – a ball star
- Pipe the meringue on to the baking sheet. Tap the sheets to get any air bubbles out.
- Bake in the preheated oven for 40 – 45 minutes rotating sheets halfway through baking.
- Turn off the oven and let the meringues remain in the oven with the door closed for 1 hour
- Remove the meringues to wire rack to cool completely. Store in an airtight container.
How Were the Meringue Cookies?
They are delightful. They are crunchy and they melt in your mouth. Meringues are wonderfully sweet without being overly so. The hubby is enjoying them even if they aren’t chocolate.
Each one is the perfect size for a bit of sweet when he wants one. In addition these little treats are gluten free so if you are gluten intolerant they would make a good treat for you. If you don’t need to bake these for yourself you can make them as a gift. It’s sometimes hard to find tasty gluten free cookie recipes that are easy to make and these are certainly simple to make – if you don’t have a piping set you can simply use a spoon and drop a little blob on the parchment and that will work just as well!
If you are interested in other gluten free cookies check out my gluten free chocolate chip cookies or if you would like a baking challenge, macarons.
PrintMeringue Cookies
light, airy, melt in your mouth cookies
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: depends on size
- Category: Dessert
- Method: baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 3 large egg whites
- 1 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- pinch of salt
- 2/3 cup granulated sugar
Instructions
- Let the egg whites come to room temperature
- Preheat the oven to 250
- Line two large baking sheets with parchment
- Add the vanilla, pinch of salt and cream of tartar to the egg whites.
- Beat the whites on medium until foamy then start adding the sugar a tablespoon at a time. Switch to high and whip until you have stiff, glossy peaks.
- Add the pastry tip of your choice to a pastry bag – I used a Russian ball star tip
- Pipe the meringue on to the baking sheet. Tap the sheets to get any air bubbles out.
- Bake in the preheated oven for 40 – 45 minutes rotating sheets halfway through baking.
- Turn off the oven and let the meringues remain in the oven with the door closed for 1 hour
- Remove the meringues to wire rack to cool completely. Store in an airtight container.
Notes
If you don’t have piping tips you can just use spoons to drop the batter onto the prepared baking sheets
Keywords: cookies, meringues, meringue cookies, gluten free cookies
