Aunt Vera’s Low-FODMAP Meringue Cloud Cookies; Gluten-free, Dairy-free
December 23, 2017
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This low-FODMAP meringue cookie recipe was inspired by my favorite Great Aunt Vera’s chocolate chip meringue cookies. She made them for all the special occasions, and I would eat them by the dozen. I always loved the chewy, melty, sweet and light flavor of these low-FODMAP meringue cookies and of course, they had to have chocolate chips!
These low-FODMAP meringue cookies are nothing like the hard, crunchy, overly sweet, store-bought variety.
You will love this easy recipe, it is low-FODMAP, gluten-free and dairy-free! However, plan to leave them in the oven for a while so they can bake low and slow, and not burn 🙂
You may also love my low-FODMAP Chewy Double Chocolate Fudge Cookies, or my low-FODMAP Oatmeal Cookies. Or peruse over 300 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Aunt Vera’s Low-FODMAP Meringue Cloud Cookies; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Yield: About 2 dozen cookies depending on size
Prep time: 20 minutes
Bake time: 30 minutes (can be longer for larger cookies)
Bake 250 F
Ingredients
- 2 egg whites (room temperature)
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ⅔ cup granulated white sugar
- ½ cup desired stir-in:
- Mini semi-sweet chocolate chips, dairy-free
- Chopped walnuts or pecans
Directions
- Preheat the oven to 250 degrees F
- Line one or two baking sheets with parchment paper or silicone baking sheets
- Using a stand mixer with the whisk attachment, beat the egg whites on medium speed until frothy, about 2-3 minutes
- Add the salt, cream of tartar, and vanilla extract
- Increase the mixer speed to medium-high and beat to soft peaks
- While beating the egg whites, gradually add the granulated sugar and beat until glossy and stiff peaks form
- Remove mixing bowl from stand mixer and fold in chocolate chips or walnuts/pecans. Stir by hand using spatula or spoon
- Drop by heaping tablespoonfuls (or use a medium cookie scoop), onto prepared baking sheets about 1 inch apart
- can also place in piping bag with wide tip and pipe onto baking sheet
- I used a piping bag without the nozzle to leave a wider smooth dollop
- You can shape the meringues with a spoon to be bumpy or with points
- Bake until the meringues harden on the outside, develop cracks and are only slightly moist on the inside, about 0.5-2 hours (larger cookies will take much longer to bake)
- To test for doneness, remove one meringue, allow to cool at room temperature for 5 minutes, then break open to check texture
- The center should only be slightly moist if they are properly baked
- I made about 30 low-FODMAP meringue cookies with this recipe and mine took exactly 30 minutes to bake
- Remove from oven and cool at room temperature on wire rack, or leave in oven with door shut and oven off
- If left in oven to cool the cookies tend to have a crispy rather than chewy texture
- They will keep for up to 2 weeks in sealed container in refrigerator
- Can also be frozen
- So pretty and they melt in your mouth!
- Fantastic for the holidays with these low-FODMAP peanut butter cookies, or these low-FODMAP chewy fudge cookies!
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