Learn About Baking Delicious Meringue Cookies and More

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That’s my newest cookbook, Best Meringue Recipes, and it’s chock full of great gluten free dessert treats.

I discovered how good meringue desserts could be when my sister found a recipe for Peppermint Meringues. It’s a basic meringue cookie topped with crushed peppermint candy canes. Because the meringue cookie itself has a quite mild flavor, the addition of the candy makes for a very mouth-pleasing taste and texture.

If your only experience with meringue is the stuff piled onto lemon meringue pie, you have a pleasant experience in store. The basic ingredients are the same – egg whites and sugar – but the result is quite different. The egg whites are beaten for a longer time, and there is more sugar. When the confections are baked, they’re in the oven for a much longer time. In fact, they aren’t so much baked as they are dried out. Depending on how long you cook them, and how humid the day is, you’ll have either very crisp cookies or a chewier texture.

The preparation isn’t difficult, but it does take some time. And a stand mixer makes the process pretty simple. You separate the eggs, beat the whites until they’re foamy, add a bit of vinegar or cream of tartar to help hold the texture, and then slowly add sugar and your flavorings. Beat until you get stiff peaks when you lift the beaters up, and then you’re ready to spoon or pipe your meringue onto a baking sheet.

The fun comes in the different flavorings and colors you add, the form of the meringue (cookie, pie crust, thin layer for tortes, etc.). There are a lot of variations, and I’ve included more than 80 recipes.

So, take a look at the book. You’ll be able to delight family and friends – and especially those who cannot or will not ingest gluten.