This is a great recipe to add to your holiday cookie swap, soft and crunchy meringues filled with flavourful Christmas spices like cinnamon, nutmeg, clove and ginger. These are a great option for folks who are gluten or grain free.
Instructions
1
Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper.
2
In a large glass or metal mixing bowl (not plastic), beat room temperature egg whites, salt, and lemon juice to soft peaks. Gradually add sugar, vanilla and spices, continuing to beat until whites form stiff peaks. Be sure to move the bowl while beating the egg whites to evenly incorporate the sugar into the egg whites to help stabilize the foam. Continue to beat until egg whites are glossy and hold a firm peak that doesn't fold back onto itself and the sugar is completely dissolved.
3
Using a piping bag or spoon make cookies in 1 1/2 inch dollops, 1 inch apart on the prepared cookie sheets.
4
Bake for 75 minutes in the preheated oven. Meringues should be completely dry on the inside. Watch carefully and do not allow them to brown too much. Allow the meringues to cool before loosening from the parchment paper. Store covered in cool dry place for up to 2 weeks.
5
Notes: You can make these cookies plant based by swapping the egg whites for 3/4 cup of aquafaba. Aquafaba is the cooking liquid from chickpeas. Make your own or use canned chickpea brine. 3/4 cup aquafaba = liquid of 1 14 oz chickpeas. Depending on the sodium content of the chickpeas, you may omit the salt. Room-temperature egg whites whip to a higher volume, but it's easier to separate the yolks from the whites when the eggs are chilled. The solution is to separate the yolks and whites while the eggs are cold, then set the whites aside for 10 to 15 minutes to bring them to room temperature.
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