4-Ingredient gluten-free meringue cookies. For your Easter brunch this upcoming holiday. Shall I say no more? Seriously. Incredible. And incredibly easy.
You know how hearing gluten-free and living gluten-free seems like a complicated lifestyle? Like it’s too hard or something? Like you can’t put together all these ingredients and nut flours and what not just to have some homemade baked goods? Well, step aside! This dessert is so incredibly simple, you will actually see how EASY living gluten-free can really be.
Meringue is this wonderful, light, airy yet crispy dessert. Although, it sounds intimidating and a bit too classy for baking at home, I assure you it’s not. Literally perfection. Meringue is said to have originated in a few different countries. There’s Italy, France, Switzerland. Maybe others. There may be fighting involved in who was first. I don’t know. I do know that meringue tastes incredible and I love every bit of it.
Ir’s extremely easy to make. You need 4 ingredients: Egg whites, sugar, vanilla, and this thing called cream of tartar. Sounds kinda funny. Like a dip for fish sticks or something? I first went for tartar sauce before realizing this was essentially a spice. You know what though, I’m real. And I will tell you these things. So don’t go to the fish isle. And don’t grab tartar sauce. Head to the spice isle.
Cream of tartar is this white powder that comes from a crystallization developed during wine making. You can find it in the herb isle at your local grocer. When baking, it creates more volume in egg whites. So, it will make your meringue get big and fluffy and fabulous.
Cream of tartar is essentially acidic. Like vinegar. But in a powder form. In fact, you can use vinegar as a replacement for it. The center of the meringue will be more gooey, however. I like mine crispy. And cream of tartar helps with this.
You can even clean with cream of tartar. For real. I can see myself yelling at the kids to wipe off their dressers with cream of tartar. They’d crack up every time. How can you keep a straight face hearing that? You can’t.
Using these 4-ingredients to make meringue will make you feel like you know your stuff in the kitchen. You dump the egg whites and cream of tartar(don’t laugh) into an electric mixing bowl. If the bowl is chilled, even better. Then beat those two ingredients until the soft peak stage. This means beat them until the fluff folds and curls over when you lift up the whisk. Essentially, a thin looking whipping cream.
After that, slowly add your sugar. I add the sugar about one tablespoon at a time. And wait a few seconds in between. Adding the sugar slowly prevents weeping. Which means your meringue has too much moisture in it. So don’t let it cry.
Lastly, throw in that dash of vanilla in the end. Using caster sugar is the norm here when making meringue. Caster sugar is just sugar that is really refined. So, you can take your granulated sugar and put it in a food processor and let it settle a few. That’s essentially what caster sugar is. If you’re making the effort to get some cream of tartar, I’d say get some caster sugar if you can find it while you’re out.
When the cookies are finished and cooled and hardened, they’re like a crispy flaky piece of goddess. An extremely easy dessert that guests will wow over.
These 4-Ingredient gluten-free meringue cookies are so wonderful. I hope you make them for Easter. Then you won’t have to bake a whole cake. Or buy one for that matter. The Easter bunny will be gobbling these up until then. For sure.
4-Ingredient gluten-free Meringue Cookies
A meringue cookie that is so easy to make, and so gluten-free.
- 4 Egg whites
- 1/2 teaspoon Cream of tartar
- 1 cup Caster sugar
- 1 teaspoon Vanilla extract Use less if you prefer, like 3/4 teaspoon
In a chilled mixing bowl, add egg whites and cream of tartar.
With a wire whip attachment on a mixer, beat egg whites until soft peaks form. So, they form when your mixture curls when pulling away the whisk.
Slowly add in sugar, one tablespoon at a time.
Let beat for another couple of minutes or so, then add vanilla.
Your mixture is done when it looks thick, white and shiny.
Preheat oven to 225 degrees.
On a baking sheet lined with parchment paper, carefully spoonful scoops of mixture to form cookies. You can also fill a piping bag with mixture then form the cookies. A plastic ziplock baggie with the corner snipped works as well.
Bake in oven for approximately 1 hour and 15 minutes.
When allotted time is finished, turn off oven temp completely.
Leave meringue in oven for another 2-4 hours, until completely dried and mostly cooled.
Eat and love. Or freeze in baggies for a period of time.