Healthy Meringue Cookie
A light crunchy meringue cookie without white sugar added. This makes 6 cookies.
Ingredients
- 2 egg whites
- 1/4 tsp lemon juice (cream of tartar or white vinegar)
- 1 Tbsp mini chocolate chip morsels (optional)
- 1/8 tsp vanilla extract (optional)
Instructions
- Mix egg whites until just starting to get frothy about 2-3 minutes.
- Add lemon juice stabilizer and mix for another 2-4 minutes. Mix for several minutes until soft and frothy into a French meringue (or the type of meringue you would use for a Pavlova dessert). Do not overmix.
- With a spatula or spoons, drop meringues to a sprayed or silicone mat cookie pan. Add chocolate chips if desired.
- Bake at 250°F for about 20 minutes. They should still be white. Enjoy warm out of the oven, or let cool for 10 minutes and then bake again for 10-15 minutes until golden to medium brown for a nice light crunch.
- Tip: You can freeze meringue cookie batch from first bake and save/do the second bake again later.
Notes
Tip: separate eggs while cold. Do not let any egg yolk or fat touch the egg whites, as that will collapse the meringue.