I’ve posted a couple of variants on meringues, but these were our prettiest yet, deserving of their own post. Plus, these meringue cookies make for a quick and easy gluten-free, dairy-free Passover dessert, requiring no special equipment or ingredients — pretty much just eggs, sugar and a mixer.
When I first started this blog in 2010, I posted a recipe for chocolate-chip and double chocolate meringues, with a really ugly photo, before I learned that you never, ever want to use a flash for food photography. And I also previously posted a recipe for cute ghost meringues for Halloween.
Piping these meringues seemed like a pain, so my daughter and I originally started by scooping spoonfuls of meringue and flinging the sticky meringue onto a baking sheet. But we found out that piping actually was so much easier and prettier. All you need are disposable pastry bags and a large star tip — OK, and some practice piping, because it does take a while to perfect the skill. (I highly recommend taking a cake decorating class if you foresee making a lot of gluten-free birthday cakes or desserts in your future.)
Meringues are true sugar cookies because the main ingredient is, well, sugar. My youngest daughter is crazy for them.
My oldest daughter is trying a low-FODMAP diet to help with her non-celiac stomach issues, so these meringues are a good low-FODMAP dessert. (FODMAPs are types of carbohydrates that are sometimes poorly digested by the small intestine, causing irritable bowel symptoms like pain, bloating and gas when they pass into the large intestine. … Sorry if I just killed your meringue sugar buzz, but it’s good to know about FODMAPs because they will be increasingly in the health news.)
Gluten-Free Passover Meringues
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
- Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Gradually add sugar and continue beating. Beat in vanilla extract.
- Put a large star tip on a disposable pastry bag. Fill the bag with the meringue mixture and twist the top to close. Pipe the meringues onto the lined baking sheet.
- Bake for one hour. Allow meringues to cool and store in an airtight container.
Yield: About 24 meringue cookies