Meringue Cookies

March 18, 2016
Three ingredients and your ready to share some spring time cookies!
Coconut Free
Corn Free
Dairy Free
Gluten Free
Peanut Free
Soy Free
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Cookies are just so much fun. They're little circles of yummy-ness! I always loved cookies even before I knew about my food sensitivities. This is just sad, but I actually used to think that it was normal to feel sick after eating a cookie. I just figured that's why moms would say things like "you're going to make yourself sick" when you ate sweets. So I'd always gear up to eat one because I liked them. Then afterwards feel a little nauseous. Well, I'm so happy those days are gone! Because cookies are way better when they don't make you sick! These meringue cookies are a great clean cookie addition to any spring time festivity. I will so be making these for Easter! Just a warning though they can get start to get a little sticky if left somewhere too warm after cooking.

Ingredients

  • 2 egg whites
  • 1/2 cup maple syrup, grade B
  • 1/2 cup walnuts or pecans, chopped

Steps

  • Preheat oven to lowest possible setting 150-200ºF
  • Combine maple syrup and egg white in a medium sauce pan over low heat
  • Mix with a hand mixer on high speed until gentle peaks form, about 4-5 minutes
  • Remove from heat and stir in nuts
  • Drop 1-2 tablespoon scoops onto a parchment lined cookie sheet, makes ~24 cookies
  • Bake for 1 hour and 10-20 minutes, until bottoms are golden but not burnt, turn off heat and leave in oven for one more hour
Enjoy!

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