Chocolate Chip Meringues-Gluten Free

Meringues, for those of you, who have never tried them before, are fluffy, light desserts that crumble and melt in your mouth. They are crispy on the outside and sweet and airy on the inside. They are made of whipped eggs and sugar. Once you have this basis, you can add flavoring and colors to make many varieties of this delicious treat.  I have never made meringues before but because of my new experience with whipping egg whites (In my recipe for Egg in the nest), I decided to give it a try. I wanted to make a different take on chocolate chip cookies and instead of placing the batter in a piping bag, I just made drop cookies. When I make these meringues again, I will probably cut the sugar in half. They are pretty sweet but highly additive. Without further ado: here are my results!

Chocolate Chip Meringues

Ingredients:

3 egg whites (room temperature)

(I froze the yolks for a future recipe)

1/8th teaspoon of cream of tartar

1/2 teaspoon of vanilla extract

*Gluten Sensitivity: McCormick’s is Gluten Free, unsure of the rest of the brands

1/2 cup of sugar

2 tablespoons of cocoa powder

1/2 cup of semi-sweet chocolate chips

Directions:

  1. Preheat oven to 300 F
  2. Whip egg whites, vanilla and cream of tartar with a hand blender (or whisk or kitchen aid). Start on a low setting and slowly increase the speed
  3. When the egg whites form a soft peak (it will collapse but still hold a shape), slowly add sugar 2 tablespoons at a time (1/2 cup = 8 tablespoons)
  4. Slowly fold in cocoa powder and chocolate chips
  5. Place 1/2 tablespoon drops of meringue on a GREASED baking sheet
  6. Bake for 25-30 minutes (more if your kitchen is humid) until outsides are crispy

Store in an airtight container.

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10 Comments

Filed under Cookies, Desserts, Gluten Free/ Gluten Free Suggestion

10 responses to “Chocolate Chip Meringues-Gluten Free

  1. Chrissy

    Do you think I can use the granulated sugar version of splenda for this one? Also by how much would you cut the sugar?

    • Splenda’s ratio for cooking is 1:1. The texture of the meringue, from what I understand, alters if you use splenda only. The sugar is what gives the meringue its crispness and structure. From what I see, if you use a little bit of sugar and replace the rest with splenda, it should be fine. I did find one Meringue cookie recipe, using just splenda, if you would like to try it out. Another recipe that uses SteviaSweet:
      Splenda Meringues:
      4 egg whites
      12 packets Splenda
      1 tablespoon cinnamon
      1 tablespoon cornstarch
      1/2 cup chopped pecans
      1 teaspoon almond or vanilla extract
      Separate the eggs while cold (make sure to get whites only!) and then let the egg whites come to room temperature. Beat egg whites to soft peaks. Mix splenda, cornstarch, and cinnamon, and then beat into the soft peak egg whites a tablespoon at a time until the egg whites are at the stiff peaks stage. (Now, for cookies, add extract and fold in nuts. Drop by spoonfuls onto parchment and bake at 250 degrees for 45 minutes.)

      Stevia Sweet + Sugar:
      Almond Meringue Cookies
      4 egg whites
      1 teaspoon vanilla extract
      1 teaspoon almond extract
      1/2 teaspoon SteviaSweet
      1 tablespoon sugar
      Beat egg whites until stiff. Mix well. Add extracts, sugar and stevia.
      (the baking instructions are the same as for above)

  2. LOVE the new design!!! It looks awesome! 🙂 Did you do the art?? And I love meringues, though I’ve never made them myself! I think you have just inspired me to try it though.

  3. Don’t you just love meringues? These look lovely!

  4. Girl I came here and thought, am I at Samina’s blog? LMAO. I was so confused that I refreshed the page. Wonderful new design. And wonderful Chocolate Chip Meringues recipe. These look so delish, that I think this will have to be made this week lol. *HUGS*

    • 🙂 Thank you Babygirl! Did you see my Favorite Blog’s List? I am glad you like the new design. I have been planning it for weeks and I finally got the artwork. The artist is a friend of mine, who does excellent work!

  5. crustabakes

    Lol, i know how cloyingly sweet meringues can get. I like to pair them with a tangy curd or some bitter chocolates! 🙂

    • LOL I know. I get a sugar rush, whenever I eat one. I have never had meringues before so now I know for the future. They are so much fun to make. Next time, I am going to use a pastry bag and make some pretty shapes.

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