I made this banana cream pie twice in one week, and with 5 egg yolks in each, I was left with a huge container of whites just waiting to be used.
So, as the saying goes: When life gives you egg whites… make meringue?
It has been meringue madness in my kitchen. I had so many different ideas for flavors and am such an indecisive person, so I made them all! I actually have two more flavors for you, but they’re my favorite so I’m saving them for another post. Here, you will find:
Chocolate Hazelnut, Chocolate Chip, and Vanilla Coconut
There’s a flavor for any taste and any diet, and they’re as little as 10 calories per cookie which you really can’t beat. These cookies are SCD and Paleo legal and use honey instead of the mounds of white table sugar that normal meringues use.
I tried them in both the oven and the dehydrator, and much to my surprise, they were actually better from the dehydrator! They stayed fresh longer and had a better crunch to them. Not to mention how nice it was to not have my oven tied up for hours and the freedom to leave the house while they dried!
I’ll give you the base recipe here and you can choose your add-ins which I’ll list towards the bottom. Which ever way you go, you can rest assured that you will be biting into a little cloud of heaven that will melt in your mouth.
Chocolate Hazelnut Meringue Cookies
Chocolate Chip Meringue Cookies
Vanilla Coconut Meringue Cookies
Sharing this week with Cybele over at Allergy Friendly Friday
Meringue Madness – Meringue Cookies 3 Ways
Danielle Walker - AgainstAllGrain.com
- 2 large egg whites, about 4 tablespoons
- 1/2 cup honey
- pinch of sea salt
- 1 teaspoon ice water
- Hazelnut Chocolate: 1/4 cup toasted and finely chopped hazelnuts + 2 tablespoons sifted raw cacao
- Chocolate Chip: seeds from 1/2 vanilla bean + 1/4 cup Enjoy Life mini chocolate chips
- Vanilla Coconut: seeds from 1/2 vanilla bean + 3 tablespoons dried unsweetened shredded coconut
- Bring 2 inches of water to a simmer in a saucepan. In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt. *If you decide to do the coconut or the chocolate chip version, also add the seeds from 1/2 of a vanilla bean while the egg whites are over the heat.
- Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until they are warm to the touch.
- Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
- Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
- Now you chose your flavor! Or if you’re like me, divide the meringue up and make multiple flavors!
- Drop the batter by heaping tablespoons onto a parchment lined cookie sheet, or pipe with a pastry tip. *For the vanilla coconut, sprinkle the shredded coconut on top of the peaks before drying.
To Bake: Bake at 175 for 1.5 hours until the meringues are dry to the touch but not brown, then turn the oven off and let them cool with the oven door closed for another hour.
To Dehydrate: Dehydrate meringues at 135 degrees for 4 hours. Turn the dehydrator off, then with the door closed, let them cool and harden for 1 hour.