Go Back Email Link
+ servings
Three meringues on a white plate

Gluten Free Meringues

Sandi Gaertner
Light, crispy meringues that are perfect every time! They are naturally gluten free!
5 from 3 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 35 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 4 egg whites
  • 1 cup sugar Super fine if you can find it.
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract * see note

Instructions
 

  • Preheat the oven to 200º F.
  • In a mixer, add the egg whites and whip on low for 1 minute.
  • Add in the cream of tartar, vanilla, and sugar and whip up for 4-5 minutes until the meringue is stiff and forms very stiff peaks.
  • You can pipe the meringe into shapes, or drop it onto a parchment paper lined cookie sheet by the spoonful.
  • If you are piping the meringue, grab a large star shaped frosting tip. Fill a piping bag and use a twist tie to close off the end. (*see notes)
  • Squeeze some meringue onto the cookie sheet then stop piping and slightly lift the tip and squeeze again. See the video above so you can see the movement. You can make your trees as tall as you like but note the taller they are, the easier they can tip.
  • Bake the meringues for 45-60 minutes. The actual time will depend on how wide and tall you made your meringues. If you are doing drop style, you will bake them closer to 60 minutes.
  • Remove them from the oven and allow them to cool. If your meringues do not lift off the parchment paper easily, you may need to bake them longer.

Notes

  1. Many ask if cream of tartar is gluten free. It is gluten free.
  2. Please be sure to use pure vanilla extract and NOT imitation vanilla for this meringue cookies recipe.
  3. These will keep up to 3 days in an air-tight container. If they get sticky, you can re-warm them in the oven at 200º F for 10 minutes.
  4. If your meringues turn out sticky, it is because you didn't bake them long enough or you have a lot of humidity.
Flavor variations:
  • Peppermint - Add 1 teaspoon of peppermint extract.
  • Coconut - Add 1 teaspoon of coconut extract.
  • Pumpkin spice - add 1 teaspoon of pumpkin spice.
  • Almond - Add 1 teaspoon of almond extract.
  • Dip the base of each meringue in dark chocolate.
Decorating the Christmas meringue trees:
  • These trees are fun to decorate with sprinkles! Be sure to look at my gluten free sprinkles list to make sure the sprinkles you use are gluten free.
  • Dip the bottoms in chocolate.
  • Add 2-3 drops of green food coloring to the meringue ingredients while in the standing mixer so you can make green tree meringues.
The secret to using piping bags:
  1. The secret to adding the meringue to a piping bag is to fold the edges of the bag down halfway on the outside towards the tip. This way you can get the meringue into the bottom near the tip. Continue to add meringue until the bag is full.
  2. Wrap a twist tie around the wide end of the bag. This will prevent the meringue from spilling out over the top all over your hands when you squeeze it!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1meringueCalories: 35kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 8mgPotassium: 14mgSugar: 8gCalcium: 1mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.