Meringue Madness – Meringue Cookies 3 Ways


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

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Meringue Madness – Meringue Cookies 3 Ways

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 2 large egg whites, about 4 tablespoons
  • 1/2 cup honey
  • pinch of sea salt
  • 1 teaspoon ice water



  1. 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.
  2. 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.
  3. Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
  4. Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
  5. Now you chose your flavor! Or if you’re like me, divide the meringue up and make multiple flavors!
  6. 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.


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  • http://ultrarunnergirl.blogspot.com/ Kirstin/@ultrarunnergirl

    Mine turned out very sticky and chewy as well. I was making several dishes for a party so perhaps I screwed up a measurement? They seemed very strong in honey flavor and some oozed out around the first batch (oven). I also tried the dehydrator but I have a very old hippie homemade one and I think the issue is it doesn’t get hot enough.
    I baked them a couple more times and left them in the oven, they got a little better, then I finally pried them off the parchment and dusted them all over with unsweetened cocoa. That worked for the stickiness, and IMO it also balanced the sweetness of the honey.
    Wonderful flavor — I have had to put these out of my house …

  • Marcelle

    Mine didn’t get the stiff peaks I’m used to with meringue, but based on the recipe they were thick and creamy and I went ahead. I divided into two, added the hazelnuts and cocoa to one half and just stirred until mixed. They almost immediately started to turn runny (I’m assuming the oils from the nuts?), so I tossed that half. The second half had only vanilla beans, I started baking them and the honey is oozing out the bottoms. I’m going to bake them all the way but they’re now sitting in puddles of honey.

  • April Kegley

    What are the other two flavors that are your favorite?

  • Jedi Master Ivyan

    My hazelnut cocoa went runny, too! And that was the only flavor I was making. Grumble. I whipped up a couple more egg whites and folded the two together. No idea how it’s going to turn out.