Meringue Cookies Recipe – Gluten, Fat & Cholesterol Free

The weather outside was frightful and the oven so delightful…

A thought from my brain did sprang. Let it meringue Let it meringue Let it meringue!!

I decided today was a great day to make some imageMeringue Cookies!

The thunderstorms had the dogs all trippy and I thought the whirl of the mixer would drown out some of the thunder for awhile. My husband also had a Toys For Tots pool tournament, so I got some ME time! =-)

My Mom used to make these in concert with Spritz cookies because the Spritz used yokes and she wasn’t about to waste the whites! It was only in the last few years I started to use the powdered egg whites. In my opinion, the powdered seems to be fluffier, yields more ‘batter’ and produces a crispier cookie.

This recipe is basic and they can be BLINGED with many other things than listed below. Add 1 Tablespoon of cocoa powder for chocolate, mini chocolate chips (the regular size seem to weigh down too much), toffee chips, sugar sprinkles, or any other things you like.


3 Tbsn  Powdered Egg Whites or 3 egg whites

½ C      Warm water

¼ tea    Cream of tarter

1 tea     Vanilla or almond extract

½ C      Powdered sugar

Walnut pieces

Parchment paper or paper bags

  • Place the Just Whites in the mixer bowl and add the warm water. Break-up with a fork and let stand for 2 minutes.
  • If sing eggs, separate whites.
  • Increase speed to medium until the Just Whites have fully dissolved and the mixture is frothy.
  • Add vanilla and cream of tarter.
  • Increase speed to high and allow to beat for about 10-15 minutes.


    Whip until stiff peaks form.

  • After about 10 minutes, turn the oven on to 250F
  • Line your pan with parchment paper or I use paper bags.
  • Add sugar very slowly.
  • Mix is ready when stiff peaks form and it looks silky, not foamy.

Whatever you’re adding, just sprinkle on top. No need to mix. Just shave off top layer and add more bling to top.

  • To avoid popping your hard-beaten bubbles in the mixture, I sprinkle the walnuts on top and use the spatula to ‘shave’ a layer off. No need to mix or fold them in.
  • Dollop the batter on the paper bag lined pan.
  • If you’d like more walnuts (or any other nuts), add now.

No need to leave space, these don’t rise.


Ready when they take on a beige hue. Oh! Nom-nom-nom!!

© Ilex Farrell ~ Midwestern Plant Girl

10 thoughts on “Meringue Cookies Recipe – Gluten, Fat & Cholesterol Free

  1. Pingback: Our First Snow… Great Things About Winter | Midwestern Plants

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