December 18, 2024 37 Comments
This vanilla meringue cookie recipe will win your heart. Not only is it gluten-free, it only has five ingredients and 9 calories per cookie!
There are so many wonderful things about these cookies except for the fact that they require a little technique. But if I can do it, you can! Unlike my almond clouds or frozen chocolate cookie dough recipe, you have to pipe the dough (which is a step I would normally avoid).
They are beautiful, stay fresh in a tightly closed container, and are low in calories. Only 9 calories per cookie!. That’s what happens when you mix egg whites and sugar (and don’t use flour or butter).
This is culinary alchemy at its finest, because whipping egg whites turns them into something completely different: meringue.
The first step is to bring the egg whites to room temperature (I put the eggs in warm water for 15 minutes if I forget to take them out of the refrigerator). Then you beat them with the vanilla, the cream of tartar and a splash of salt except for the foamy tuntil.
You add a tablespoon of sugar at a time while mixing on high speed and you get the most amazing thing: a thick, shiny dough that turns solid when you heat it! How cool is that?
I have a stand mixer because my husband bought it, but you can make it with a hand mixer; It will take longer and your hand may get tired.
I used a star tip and a disposable piping bag, both of which you can find in the baking aisle of your grocery store, next to the cupcake wrappers, and made cute little circles. It’s really not difficult – I’m terrible at this sort of thing and managed to do the following.
Then you bake them at 250 F for 45 minutes and leave them in the oven with the oven off for an hour to dry. Store them in an airtight container (very important).
These take time, but they don’t require money and people love them. Especially those people who try to avoid the heavier stuff (I’m looking at you Christmas candy).
Vanilla Meringue Cookie Recipe
Makes approximately 60 cookies
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Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
pinch of salt
2/3 cup sugar
Instructions
Heat oven to 250 F. Line baking sheets with parchment paper. Put the egg whites in a bowl and add the vanilla, cream of tartar and a pinch of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, while beating on high speed. Beat until stiff, glossy peaks form (about 7 minutes).
Using a star tip and piping bag, pipe 1-inch diameter cookies in small circles onto the baking sheets. Bake for 45 minutes until firm to the touch. Turn off the oven and leave the door closed. Leave the meringues in the oven for 1 hour.
Let cool completely and store in an airtight container. They will stay fresh as long as they are not exposed to a humid environment for three weeks.
Nutritional data
For two cookies = 18 calories, 0 grams fat, 0.0 grams saturated fat, 4.4 grams carbohydrates, 4.4 grams sugar, 0.4 grams protein, 0 grams fiber, 12mg sodium, 1 Freestyle SmartPt
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
