My four-year-old daughter wanted to make Christmas cookies, but she wanted them to be gluten-free since her dad has celiac disease. I found a simple recipe for tasty, yet naturally gluten-free, meringues with only two ingredients: egg whites and sugar. We have since added a couple of ingredients, plus amped up the festive factor with sprinkles or dipping chocolate.
These meringues are so incredibly easy to make, my daughter practically makes them by herself. All I do is get them in and out of the oven.
—Recipe and photo by Laura Watilo Blake
Makes 24 cookies
- 3 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- Dash of salt
- add 1 tablespoon cocoa to the mixture
- add food coloring to the mixture
- add sprinkles
- dip meringues in chocolate
Preheat the oven to 350°.
Beat the egg whites until they start to get foamy. Gradually add the sugar, and beat until peaks form.
Place mixture in a plastic bag and snip one of the lower corners.
Squeeze 1-inch to 2-inch drops of batter in rows onto a greased cookie sheet. Bake for 30 minutes. When the center of the cookie is dry, it’s ready to pull out.
Pro Tip: Cleveland pastry chef Courtney Bonning suggests heating the mixture over low heat once the sugar is added to slowly dissolve the sugar and remove any graininess in the cookie’s texture. But, do not exceed 110 degrees.