Meringue Madness – Meringue Cookies 3 Ways
I made this banana cream pie twice in one week, and with 5 egg yolks in each, I was left with a huge container of whites just waiting to be used.
So, as the saying goes: When life gives you egg whites… make meringue?
It has been meringue madness in my kitchen. I had so many different ideas for flavors and am such an indecisive person, so I made them all! I actually have two more flavors for you, but they’re my favorite so I’m saving them for another post. Here, you will find:
Chocolate Hazelnut, Chocolate Chip, and Vanilla Coconut
There’s a flavor for any taste and any diet, and they’re as little as 10 calories per cookie which you really can’t beat. These cookies are SCD and Paleo legal and use honey instead of the mounds of white table sugar that normal meringues use.
I tried them in both the oven and the dehydrator, and much to my surprise, they were actually better from the dehydrator! They stayed fresh longer and had a better crunch to them. Not to mention how nice it was to not have my oven tied up for hours and the freedom to leave the house while they dried!
I’ll give you the base recipe here and you can choose your add-ins which I’ll list towards the bottom. Which ever way you go, you can rest assured that you will be biting into a little cloud of heaven that will melt in your mouth.
| Ingredients (makes 30 small cookies, or 12 large)
2 large egg whites, about 4 tablespoons |
Directions
Bring 2 inches of water to a simmer in a saucepan. In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt.
*If you decide to do the coconut or the chocolate chip version, also add the seeds from 1/2 of a vanilla bean while the egg whites are over the heat.
Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until they are warm to the touch.
Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
Now you chose your flavor! Or if you’re like me, divide the meringue up and make multiple flavors!
|
Add-ins Hazelnut Chocolate: 1/4 cup toasted and finely chopped hazelnuts + 2 tablespoons sifted raw cacao Chocolate Chip: seeds from 1/2 vanilla bean + 1/4 cup Enjoy Life mini chocolate chips Vanilla Coconut: seeds from 1/2 vanilla bean + 3 tablespoons dried unsweetened shredded coconut |
Drop the batter by heaping tablespoons onto a parchment lined cookie sheet, or pipe with a pastry tip.
*For the vanilla coconut, sprinkle the shredded coconut on top of the peaks before drying.
To Bake
Bake at 175 for 1.5 hours until the meringues are dry to the touch but not brown, then turn the oven off and let them cool with the oven door closed for another hour.
To Dehydrate
Dehydrate meringues at 135 degrees for 4 hours. Turn the dehydrator off, then with the door closed, let them cool and harden for 1 hour.
Chocolate Hazelnut Meringue Cookies
Chocolate Chip Meringue Cookies
Vanilla Coconut Meringue Cookies
Sharing this week with Cybele over at Allergy Friendly Friday
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This is absolutely brilliant my friend! WOW!
I have never made meringue! And this looks so super easy and so delicious. The vanilla coconut is screaming my name. I’ve bee experimenting with your crepes, so I too have egg whites left over (and you can only make so many omelets, right). I can see these at a party or wedding. My best friend is getting married soon and I’m planning her bridal shower…how sweet would these be on a three-tier plate rack! Thanks for sharing this great recipe!
Hugs,
–Amber
Thank you Amber! They are so good. And I’m not just being biased. I took them to a few different parties (since I had dozens upon dozens to rid of!!!) and they were devoured.
Also stay tuned for a hazelnut meringue dipped in dark chocolate, and Key Lime Pie Meringue Bites (graham cracker crust and all!)
Drool! Sounds amazing!
I was thinking about these tonight…and a lemon meringue recipe started swirling around in my head!! The key lime pie meringue bites sound super yum and can’t wait for that graham cracker crust. Sigh…wish I had more time to bake and experiment. My kids keep me so busy…and my day to day cooking. Making everything from scratch can get so exhausting. But I wouldn’t have it any other way!
Hugs,
–Amber
Amber – your comments are always so sweet! Thank you!
I think a meyer lemon cookie would be delicious! I was going to do a lemon meringue one but I didn’t have lemons!
I know how it is not having time to cook and blog! My little guy keeps me so busy. I use his entire nap time every day to test recipes and photography everything. Don’t know what I’ll do when he stops napping!
These all look amazing! I think meringue cookies are easy to over look … but so delicious! I must try them — and they are naturally grain free! I think this is reason number 1000 why I need to get a dehyrdrator ….
I just made a variation of these and they are in the oven as we speak! I was wondering why you heat the mixture first. To help dissolve the honey?
Oh great! This is a take on a Swiss Meringue where the whites are warmed first and then beaten to help them get more glossy, sturdy, and dense. It’s great for cookies, but I would use an Italian meringue for pies. It also helps with the honey dissolving!
Against All Grain,
Please write a cookbook. Not only do I love cookbooks (see my last post…), but yours would be extra-great because your pictures are incredible and your recipes are SCD-friendly. Please?
~Theresa
I’ve had so many people ask, it’s definitely in the front of my mind. Just not sure if I have time with my little guy or the funds to do so!
As soon as I get a dehydrator, and I’m looking on Craig’s List, I making all
3 of these!! Thx for another great recipe
currently dehydrating these…. did plain, plain w coconut, and plain w choco chips, and choco chips w coconut… didnt have a stand mixer but worked well with electric hand mixer just took about 15-20 mins or so
hope they are good !
I put mine into the oven and they seem more like caramel. Still taste good. They are in the dehydrator now. I would have liked something crispy.
Hmm I’ve never had them turn out like caramel!! Maybe you overcooked the honey and egg whites. You should remove it from the heat as soon as their warm to the touch. Hope the dehydrator helped try them out!
Maybe that’s what happened to mine! I came back to ask, how are they supposed to “be” after 4 hours in the dehydrator? Mine were still really wet so I let them dehydrate for a few more hours. They cooled and never really became hard. The outsides were sticky and soft and the middle was dry / light and crispy like they should have been. I tried baking them for a moment to see what would happen but they didn’t really improve, only turned golden brown. I kept them in the fridge during the week they were there and the outsides simply went back to being wet soft and sticky. They tasted delicious though. I do remember keeping them on the heat while I was whisking for awhile. Maybe I should have removed them sooner. What do you think has caused this problem?
So do I bake them AND dehydrate, or is it an “either/or”?
either or
Mine did not work out. I beat them for almost 15 minutes and they never turned foamy enough to make cookies out of them
If any egg yolk got into the bowl they will not whip up or if your bowl has oil residue from previous baking. Make sure it’s really clean. Also make sure they are just warm to the touch after heating over the double boiler. Do you live in a really wet climate?
Love these…but tried to experiment with Meyer lemon juice and coconut…the meringue went runny. Maybe the a idity of the lemons did something…
I’ve done lime before for a key lime sort of taste. It doesn’t take much juice or they definitely will go runny.
We had some egg whites. Then I came across your receipe. Great way to use them. They are in the oven right now. Cant wait to try one.
I presume, based on cooking time, that the temp is Fahrenheit not Celcius?
Yeah, fahrenheit!