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 at room temperature
- 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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2 Comments
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New to the low FODMAP way of eating, and although I feel better, my sweet tooth was really nagging me. These perfectly hit the spot. I also can’t wait to try your other recipes! I am so glad you put these out there for all of us to try!
Stephanie,
Welcome! So glad you found us too! We have SO many delicious things for you to try.
You may also be interested in checking out our low-FODMAP IBS Solution Plan and Cookbook for other great low-FODMAP menu ideas. Please stay in touch with us 😊