Tag Archives: meringues

October 31, 2012 · 12:22 pm

Gluten-Free Meringue Ghosts

gluten-free meringue ghosts

Gluten-free, dairy-free meringue ghosts

Here’s a trick that’s a treat: Turn meringue cookies into spooky gluten-free, dairy-free meringue ghosts. I made these ghosts this weekend and should have posted the recipe earlier, but this spirited dessert is pretty easy to whip up with ingredients you have on hand.

I used my trusted gluten-free meringue cookie recipe, and then my kids piped the meringues into ghost shapes, dipped a toothpick into melted chocolate, dotted on eyes and mouths and placed the little ghosties on a bed of crushed gluten-free chocolate cookies (we used KinniToos chocolate sandwich cookies) for a ghoulish effect.

The hardest part is piping the meringues. Check out this Apartment Therapy: The Kitchn video about piping techniques. Happy Halloween!

Meringue Cookies

(gluten-free, dairy-free, pareve)
By Gluten-Free Nosh

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Method:

  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Add sugar gradually and continue beating. Beat in vanilla extract.
  3. Use a pastry bag to pipe the meringues into three-tiered ghost shapes on the parchment paper.
  4. Bake for one hour. Allow meringues to cool.
  5. Melt a small amount of chocolate. Dip a toothpick in the chocolate and dot eyes and a mouth on each ghost. Place meringue ghosts on a bed of crushed gluten-free chocolate cookies.

Yield: 45 meringue ghosts

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March 5, 2010 · 2:04 pm

Chocolate Chip and Double Chocolate Meringues

gluten-free meringues

Chocoloate Chip and Double Chocolate Meringues

There’s something wintry about meringue cookies. They look like pure white mini snowballs that seem so right for the season. It’s actually better to make meringues in winter. The air is dry, which helps keep meringues crisp.

With winter hopefully ending soon (bright sun is streaming through my window and the temps in Chicago have been above freezing), it’s time to sneak in a batch of meringues before it’s too late.

Meringues are a great dessert to make for guests, as they are naturally gluten-free. My kids’ friends wolf down these sugary treats, taking extras home with them. Meringues also make great Passover treats, since all the ingredients are kosher for Passover.

Though I do like the look of snowy white meringues, I recently needed a chocolate fix (no surprise there). So in addition to adding chocolate chips to the meringues, I also added cocoa powder to half the batch to make double chocolate meringue cookies.

To shape the meringues, I drop spoonfuls of the mixture on a cookie sheet, because that’s the easiest thing to do. If you want to be fancy (my kids’ favorite word), omit the chocolate chips and pipe the meringues into prettier shapes using a pastry bag.

You’ll want to dry out the meringues, so keep the heat low and slow. I bake them at 250 for one hour; some recipes say to leave meringues in a turned-off oven overnight. If the temperature gets much higher than 250, your meringues will turn tan, which might be a good look for you but not for your meringues.

Click for Chocolate Chip and Double Chocolate Meringues recipe

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