Dec

04

By Heather ·  Print This Post

I’ve had so much fun making meringue cookies. There is so much you can do with them. They are naturally gluten-free and dairy-free. Perfect for most of us. (Of course, if you have a problem with eggs, this isn’t the cookie for you.) They are light and airy, crispy on the outside, a little chewy inside, and oh so yummy.

I’ve already shared the rubber duckies and ghosts I’ve made in the past. Now, I’m sharing some that are more appropriate for this season: Snowmen and Christmas Trees!

Basic Meringue Cookie Recipe

Ingredients:

2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract (optional)
food coloring (optional)
1/2 Cup superfine sugar
candy for decorating (optional)

Directions:

1. Preheat the oven to 200° F. Line two cookie sheets with parchment paper.
2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar, almond extract, and food coloring. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
3. Fill a piping bag with open or large round tip. (I used Wilton disposable decorating bags.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue.
4. Next add candy to finish the look.
5. Place in the oven and bake for 2-3 hours. (Smaller, thinner cookies will bake/dry out in 2 hours. Larger, fluffier cookies will need more time or they will be sticky on the bottom.)
6. Let them cool on the cookie sheets.
7. Place them on a plate to serve, or store in an airtight container.

Snowman Notes:

• For the snowmen, I started by squeezing out a round shape of meringue for the head then moved to the middle and bottom to finish it.
• I used Enjoy Life Mini Chocolate Chips for the eyes and buttons, and cut up Tootsie Roll Midgees for the boots. I’m thinking now that I should’ve cut out some hats, too. What would Frosty be without a hat?
• For the “carrot” nose on the snowmen, I used orange colored Jimmies.
• I was able to make 15 snowmen from one recipe.

Christmas Tree Notes:

• For the Christmas Trees, I started squeezing out the meringue at the top of the tree. Then, I made diagonal zigzags to finish the shape.
• I tried two different sprinkles for the ornaments/lights on the trees – Rainbow Sprinkles and Rainbow Sparkling Sugar. I think I like them best plain.
• For the star/diamond on the top of the tree, I didn’t have any star-shaped candies or sprinkles. Instead I cut mini marshmallows into thirds then covered with yellow sugar for the star/diamond on the tree. I gave the ends a little squeeze to make them diamond-shaped.
• My kids thought the trees needed trunks, so I cut up Tootsie Roll Midgees into quarters.
• I was able to make 20 Christmas Trees from one recipe.

**Be creative and use whatever extra candy you have. These Jumbo Star Sprinkles would be great to use for stars on top of the tree. You could also use mini M&Ms for the snowman buttons, or large ornaments on the trees.

More Meringue Cookie Recipes:

• Carol’s Chocolate Cherry Cloud Cookies at Simply…Gluten-Free
• Shirley’s Coconut Meringue Cookies at Gluten Free Easily
• Zoe’s Crispy Crunchy Meringue Cookies made with honey instead of sugar at Z’s Cup of Tea
• Celiac Family’s Rubber Duckies Meringue Cookies and Raspberry Divinity Tarts
• Celiac Family’s Ghost Meringue Cookies

Ghost Meringue Cookies

Raspberry Divinity Tarts

Rubber Duckie Cookies

Review Even More Great Recipes at: 

• Gluten-Free Wednesdays at The Gluten-Free Homemaker where you’ll find more gluten-free recipes. The theme this month is chocolate, so you may find lots of GF chocolate recipes this week!
• Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free where you’ll find more great recipes that are a little healthier.