Our GFCF cookie jar was empty and again I was looking for a cookie that not only my daughter and I could enjoy but also the whole family.
I remembered I had a container of egg whites in the fridge from a recipe I had made the week before.
Egg whites are the main ingredient for one of my favorite cookies- Meringues!
They are a great pallet for many different flavors and mix ins. They are also natural gluten/dairy free.
For basic meringues here is what you will need…
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
2/3 cup powdered sugar
Start with pre heating your oven to 225 degrees and lining 2 cookie sheets with parchment paper.
Combine the egg whites and cream of tartar in a large mixing bowl or a bowl of a stand mixer.
Mix on medium to medium-high speed until you have soft peaks.
Then start to add the granulated sugar in a tablespoon or so at a time until well incorporated.
Then do the same with the powdered sugar.
Continue to mix until you have stiff peaks.
Now you are ready for different flavors and mix ins.
For my vanilla and chocolate chip mix
1 tablespoon of vanilla in well blended.
Then fold in 3/4 cup of mini chocolate chips. To keep it dairy/casein free I used enjoy life mini chips.
Drop batter by tablespoons onto your parchment lined cookie sheets.
Put both cookie sheets into the oven for 90 minutes.
Once the 90 minutes is up turn off oven but leave cookies in closed over for another 90 minutes. They can stay in longer if you want. Once the oven is off they could stay in over night if you wanted.
Once thy are done they are so light and yummy with little bits of chocolate- it is amazing.
Yields about 4 dozen.