Meringue Cookies – light and crisp

Eat them alone or set ontop of a bowl of berries! Add Yogurt.

Dietary Symbols – link 

These cookies are so light – this is a quick process to make, but long slow process to bake. Great for a Rainy day or Fall day. Meringue Cookies bring me back to my childhood, my mom always made meringues with left over egg whites. I loved them!

These can be served alone or add them to a bowl of berries and yogurt. Eat quickly! While they are hard and delicious.

Which diet is this Meringue Cookies suitable for?

Vegan – No, has Eggs.

Gluten-free – Yes

Dairy-free – Use Earth Balance Butter to substitute for butter

Egg – no egg replacement for this one! 

Nut-free – Depends which pie crust you pick!

Paleo and Keto friendly

Quick to make! Though Long time to bake!

ENJOY!

How to store Meringue cookies:

The challenge with meringue cookies is moisture. You can eat them right away, that’s the best idea.

If you need to store you can put them in an air tight container with paper towels to prevent moisture, you may use parchment paper for layers. Then store at room temperature, heat them up at 225oF (107oC) heat for 10-20 min if they need it.

Or put the air tight container in the freezer. Thaw and enjoy.

Pair this with:

Desserts it goes with

• Easy Whipped Feta dip with green chilies
• Easy Whipped Feta with Fennel and Orange
• Zucchini and Tomato Appetizer
• Easy Whipped Feta Dip with Mediterranean Twist
• Cashew Cheese Ball – Vegan Option

As a dessert with a meal:

• Gluten-free MEATLOAF without Breadcrumbs
• Chicken Broccoli Mushroom Dinner
• 2 ingredient Easy & Quick Pizza!

How to make this Meringue Cookies fool proof?

The Oven does it all! Slow cooking is the key. And only use the whites of the eggs. The longer you cook them – the crispier!

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Recipe

Meringue Cookies – light and crisp

Lively Life

Serve alone or with berries and yogurt. Excellent for the summer berry time or with peaches.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings 12 people

Ingredients

  

• 4 egg whites
• 1/2 tsp xanthan gum optional

Whip till peak!

• 2 tbsp maple syrup
• 2 tsp vinegar

Instructions

 

• Combine the egg whites, xanthan gum (to hold the shape) in a large bowl.
• Whip until stiff peaks form!
• Add sweetener and vinegar, whip til just combined.
• Spoon the meringue into a sandwich bag (cut a small hole in corner) or cake decorator bag.
• Use parchment paper on a cookie tray, and squeeze out meringue into 2 inch (5 cm) cookies.
• Bake in preheated over at 225oF (107oC) for 1 hour, even better 2 hours if you can wait!!!
• Another way to use this is to put on berries or peaches into casserole dish then add meringue ontop, then bake at 300oF for 40 min. Wow you have berries and meringue combo!

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