Meringue cookies are a great alternative to have in your baking repertoire. You can offer your guests not only a gluten free but also a delicious guilt free option that are also fat free. They make for one delicious and light cookie with the perfect crunch.
Design Your Own
The fun thing with meringues is that you can really make them into any shape you wish. I like to use different piping tips to make simple rosettes and even roses. Piping them out makes them look so pretty and fancy, that will match up equally in taste.
Add Color or Flavoring
Also, another way to make these fun is add some coloring or even flavoring to the egg whites. The sky is the limit here! I’m thinking raspberry and strawberry. Here I used a little pink food coloring.
They bake up super easy and the recipe comes together so quickly. You just whip egg whites with sugar and pipe onto baking sheets and bake. Pretty simple.
Whisking Perfect Meringues
I like to use meringue cookies as a great gluten free option for customers. Spring and summer is a perfect time to enjoy these treats. In the fall, I like to add mini chocolate chips and espresso for a heartier version.
A couple of tips for making perfect meringues:
- Allow your egg whites to be at room temperature before whisking
- Be cautious when making on a humid day
Meringues are great to enjoy all year round!
- 3 egg whites (room temperature works the best)
- 3/4 cup sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla or any other flavoring
Whisk the egg whites till foamy, add your sugar slowly and cream of tartar. Add the vanilla or flavoring. Turn up your mixer to high and beat till stiff peaks form.
Place the mixture into a piping bag with a rose tip 1M or star tip. Pipe onto a parchment lined baking sheet. Bake 300 about 30-40 minutes just till you see the tops getting slightly browned. Remove and cool at room temperature.
If your oven is browning them too fast, lower it to 275.
These are so great to enjoy with coffee and tea and you will be hooked at first bite!