Meringue Cookies – light and crisp
Eat them alone or set ontop of a bowl of berries! Add Yogurt.
These cookies are so light – this is a quick process to make, but long slow process to bake. Great for a Rainy day or Fall day. Meringue Cookies bring me back to my childhood, my mom always made meringues with left over egg whites. I loved them!
These can be served alone or add them to a bowl of berries and yogurt. Eat quickly! While they are hard and delicious.
Which diet is this Meringue Cookies suitable for?
Vegan ā No, has Eggs.
Gluten-free ā Yes
Dairy-free ā Use Earth Balance Butter to substitute for butter
Egg – no egg replacement for this one!Ā
Nut-free ā Depends which pie crust you pick!
Paleo and Keto friendly
Quick to make! Though Long time to bake!
ENJOY!
How to store Meringue cookies:
The challenge with meringue cookies is moisture. You can eat them right away, that’s the best idea.
If you need to store you can put them in an air tight container with paper towels to prevent moisture, you may use parchment paper for layers. Then store at room temperature, heat them up at 225oF (107oC) heat for 10-20 min if they need it.
Or put the air tight container in the freezer. Thaw and enjoy.
Pair this with:
Desserts it goes with
- Easy Whipped Feta dip with green chilies
- Easy Whipped Feta with Fennel and Orange
- Zucchini and Tomato Appetizer
- Easy Whipped Feta Dip with Mediterranean Twist
- Cashew Cheese Ball – Vegan Option
As a dessert with a meal:
- Gluten-free MEATLOAF without Breadcrumbs
- Chicken Broccoli Mushroom Dinner
- 2 ingredient Easy & Quick Pizza!
How to make this Meringue Cookies fool proof?
The Oven does it all! Slow cooking is the key. And only use the whites of the eggs. The longer you cook them – the crispier!
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