Aunt Vera’s Low-FODMAP Meringue Cloud Cookies; Gluten-free, Dairy-free

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 200 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!