Light, Crunchy, GAPS Legal Meringue Cookies!

These meringues are just right :)

These meringues are just right 🙂

I’d tried meringues with honey before. They turned out gooey or charred, depending on the batch. But I had a dozen egg whites in the fridge that I didn’t want to waste, and wansn’t in the mood for our chewy coconut macaroons. I decided to give meringue one last try.

Lucky for me, I found this wonderful, detailed recipe from Z’s Cup of Tea. I decided to do my best to actually follow it.

I made a few mistakes, but did turn out some amazing cookies in the end! Kid2 says they are the best treat he’s had since we went gluten-free. Yes, that includes pre-GAPS store bought treats!

Here are the basics of Z’s Cup of Tea’s recipe, with all my mistakes thrown in for good measure.

GAPS Legal Meringue Cookies

Ingredients: what I did instead is italicized

  • Honey and water - don't stir!

    Honey and water - don't stir!

    1/2 cup honey Since I had so many egg whites, I doubled it to 1 cup
  • 1/3 cup water I used 2/3 cup since I doubled the honey
  • 2 to 4 or 5 large egg whites, room temperature I had a dozen egg whites, some big some small, all together in the refrigerator. I’d even dropped a whole egg in while separating them for lemon curd, but I’d fished out the yolk. I was a good girl and put them on the counter and waited until they were room temperature.
  • Pinch salt
  • 1/2 to 1 tsp. ice cold water (use 1 tsp. if using the larger proportion of egg whites) I used about 3 Tbsp ice cold water
  • Whoa, might have used a bigger pan

    Whoa, might have used a bigger pan

    1/2 to 1 tsp. vanilla extract I used 1/2 Tbsp

First off, make sure it’s not too humid. We have had rain on and off here, but I waited for a day when it wasn’t pouring and I was not reducing stock. You don’t want a lot of humidity while making these!

  1. Preheat the oven to 250 F and line your baking sheets with parchment paper.
  2. Put the honey and water in a small pan over medium heat, with a candy thermometer. Heat without stirring until it reaches 235 F – 240 F.
    Meringue before adding the syrup.My peaks are a bit too stiff.

    Meringue before adding the syrup.My peaks are a bit too stiff.

    It will start to boil eventually, but it takes a long time. I also was all freaked out that my syrup didn’t look much like Z’s. It all was good in the end, though. If I’d had any more in the pan it would have overflowed. Since I double the recipe, I should have used a medium pan.
  3. While the syrup is heating, whisk together egg whites, salt, and ice cold water in a stainless steel bowl, until it reaches the soft peak stage. I used my stand mixer for this. The only problem is that I was just under soft peaks when I checked it, and then I whipped a bit more and was really close to stiff peaks! Whoops! It works better to combine the honey with soft peaks, so I was nervous about this mistake.
  4. Meringue after beating with vanilla

    Meringue after beating with vanilla

    When your syrup has reached 235 F, slowly pour it into your egg white mixture while continuing to whisk. If you are whisking by hand, have someone else pour for you. Whisk until it is stiff and glossy. At this point I got pretty excited! My syrup folded in!
  5. Add your vanilla extract and keep whisking for 2 more minutes. And I was nervous again. I’d doubled the recipe so my bowl was now dangerously full. Lucky for me, it didn’t overflow.
  6. Spoon or pipe the mixture onto your parchment-lined baking sheet. Mine were kind of messy and not all exactly the same size.
    Ready for the oven

    Ready for the oven

    Since I doubled the recipe, I had more than half of the batter waiting. I was worried it would separate. When it came time for the second batch, though, all I had to do was whisk a bit and it came back together just fine.
  7. Bake for 75 minutes or until light to deep golden brown and dry to the touch. OK, this is where I had to experiment. More notes below.
  8. Let them cool on the pan. They may make cracking noises. When you can tap them and get a ping pong ball sound, you’ve done it! They should pop off the parchment easily.
  9. The bottom of a perfect honey meringue

    The bottom of a perfect honey meringue

  10. If you don’t eat them all at once, store them in an air-tight container. You can even add a bit of rice in cheesecloth to help absorb extra moisture.

I tried several batches. My first batch turned golden brown at about 65 minutes but wasn’t dry to the touch. I took out one of the pans to cool, and left the other in for 10 minutes. Before my timer went off, I started to smell an almost burnt smell, so I took them out, too even though they were kind of sticky.

Whoops, those are a bit too golden.

Whoops, those are a bit too golden.

The first pan’s cookies hardened and dried out just fine as they cooled. The second pan’s cookies hardened, too, but had a darker outer shell and didn’t seem as light. I thought they had a burnt tinge to the taste but the kids thought they were fine.

Out of the oven too soon. Put 'em back in!

Out of the oven too soon. Put 'em back in!

With the second batch, I was nervous about overcooking them, so I took them out when they were barely light golden and still quite soft. They cooled but didn’t crackle or come easily off the parchment. I decided to just put them back in the warm oven (turned off) overnight since I needed to sleep. In the morning they were pretty much as I had left them. I turned the oven back on to 250 for a bit less than 10 minutes. I took them out when they were just starting to turn golden. They cooled perfectly, and were exactly right! Crispy and crunchy all the way through, pretty to look at, and delicious!

This post is part of Simple Lives Thursday, Full Plate Thursday, Pennywise Platter, Fresh Bites Friday, Allergy Friendly Friday, Freaky Friday, Fight Back Friday, Friday Food Flicks, Allergy Friendly Friday, Living Well Blog Hop, Sweet Indulgences Sunday, Sunday School, Grateful GAPS Holiday Foods.

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14 comments to Light, Crunchy, GAPS Legal Meringue Cookies!

  • Zoe

    I’m so glad they worked for you and that everyone liked them! For next time, I’ve read (though have not tried as of now) that you can add an additional, unbeaten egg white to the whipped egg whites if you’ve reached stiff peaks too quickly or if they’re overdone. Thanks for sharing. 🙂

    • Mama

      Thanks for the tip! I’ll try that if I mess up again next time, because we all know there *will* be a next time! I’ll let you know if it works.

  • Would I be able to use Stevia in this recipe instead of sugar?

    They do sound wonderful!!!!

    • Mama

      Honestly, I have no idea. We don’t use stevia except in our flavored cod liver oil, so I don’t have a good grasp of how it works compared to sugar or honey. If you try it, do let us know how it goes!

  • I definitely want to give these a try! I just keep making macaroons with our leftover egg whites, but I’ve really wanted something different lately. Thanks for the great idea!

  • I just love Meringue Cookies and your recipe looks delicious. I would love to have a couple with my afternoon tea. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  • Amanda

    I totally messed this up. I ended up with a runny mess. But I think I rescued it. I had more egg whites, so I beat them to stiff peaks, then folded in the runny version. They’re in the oven now! 🙂

    • I have high hopes for you! Let me know what happens 🙂

      • Amanda

        So, they turned out ok! Not quite the right texture, but edible. They have a thick skin, and they aren’t as sweet as they should be, but my son will love them, and that’s all that matters!

        I think my issue was pouring too fast. I also used cocoa powder, but I’ve done that with regular meringues and it was fine. I will try again next time I make ice cream and have tons of egg whites! 🙂

        • I’m glad they turned out edible. I’ve had that skin problem when I tried them in the past. I thought it was from baking them too long. I’ll have to experiment and find out 😉

  • krista

    anyone ever tried making this into one large meringue? like for a pavlova?

    • I haven’t tried it but was considering it. If you do it, let us know how it goes!

    • Miz T pisze:MeringuesIt takes 1/4 cup of sugar to 1 extra-large egg white plus a pinch of cream of tartar. So 1 cup of sugar to 4 extra-large egg whties or 6 large egg whties plus 1/4 teaspoon cream of tartar. You can add flavoring if you want vanilla (or lemon extract or orange extract or whatever flavor you like). Beat the egg whties with the cream of tartar until stiff, add the sugar gradually and keep beating until it’s incorporated, add the flavoring and make sure it’s incorporated. Then drop from a pastry bag or by spoonfuls on a parchment-paper lined cookie sheet and bake at 200b0F for 2 hours. Then turn the oven off and leave the meringues in the oven until cold. They should not brown.

  • Gina

    Any idea how much quantity is the amount of egg whites needed? IE is it 1/2 cup egg whites, 3/4 cup? I just collect egg whites as I go and I ended up loosing count in this one jar. Trying to see if I have too much or too little for this recipe. Any ideas?

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