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 cookies?
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
Amber
This is absolutely brilliant my friend! WOW!
I have never made meringue! And this looks so super easy and so delicious. The vanilla coconut is screaming my name. I’ve bee experimenting with your crepes, so I too have egg whites left over (and you can only make so many omelets, right). I can see these at a party or wedding. My best friend is getting married soon and I’m planning her bridal shower…how sweet would these be on a three-tier plate rack! Thanks for sharing this great recipe!
Hugs,
–Amber
Against All Grain
Thank you Amber! They are so good. And I’m not just being biased. I took them to a few different parties (since I had dozens upon dozens to rid of!!!) and they were devoured.
Also stay tuned for a hazelnut meringue dipped in dark chocolate, and Key Lime Pie Meringue Bites (graham cracker crust and all!)
Amber
Drool! Sounds amazing!
I was thinking about these tonight…and a lemon meringue recipe started swirling around in my head!! The key lime pie meringue bites sound super yum and can’t wait for that graham cracker crust. Sigh…wish I had more time to bake and experiment. My kids keep me so busy…and my day to day cooking. Making everything from scratch can get so exhausting. But I wouldn’t have it any other way!
Hugs,
–Amber
Against All Grain
Amber – your comments are always so sweet! Thank you!
I think a meyer lemon cookie would be delicious! I was going to do a lemon meringue one but I didn’t have lemons! 🙂 I know how it is not having time to cook and blog! My little guy keeps me so busy. I use his entire nap time every day to test recipes and photography everything. Don’t know what I’ll do when he stops napping!
Jane
These all look amazing! I think meringue cookies are easy to over look … but so delicious! I must try them — and they are naturally grain free! I think this is reason number 1000 why I need to get a dehyrdrator …. 🙂
Erin
I just made a variation of these and they are in the oven as we speak! I was wondering why you heat the mixture first. To help dissolve the honey?
Against All Grain
Oh great! This is a take on a Swiss Meringue where the whites are warmed first and then beaten to help them get more glossy, sturdy, and dense. It’s great for cookies, but I would use an Italian meringue for pies. It also helps with the honey dissolving!
Theresa @SCDgriddle
Against All Grain,
Please write a cookbook. Not only do I love cookbooks (see my last post…), but yours would be extra-great because your pictures are incredible and your recipes are SCD-friendly. Please?
~Theresa
Against All Grain
I’ve had so many people ask, it’s definitely in the front of my mind. Just not sure if I have time with my little guy or the funds to do so!
Moriah
As soon as I get a dehydrator, and I’m looking on Craig’s List, I making all
3 of these!! Thx for another great recipe 🙂
Caiti Jayne
currently dehydrating these…. did plain, plain w coconut, and plain w choco chips, and choco chips w coconut… didnt have a stand mixer but worked well with electric hand mixer just took about 15-20 mins or so 🙂 hope they are good !
Shonda Hector
I put mine into the oven and they seem more like caramel. Still taste good. They are in the dehydrator now. I would have liked something crispy.
Against All Grain
Hmm I’ve never had them turn out like caramel!! Maybe you overcooked the honey and egg whites. You should remove it from the heat as soon as their warm to the touch. Hope the dehydrator helped try them out!
caiti
Maybe that’s what happened to mine! I came back to ask, how are they supposed to “be” after 4 hours in the dehydrator? Mine were still really wet so I let them dehydrate for a few more hours. They cooled and never really became hard. The outsides were sticky and soft and the middle was dry / light and crispy like they should have been. I tried baking them for a moment to see what would happen but they didn’t really improve, only turned golden brown. I kept them in the fridge during the week they were there and the outsides simply went back to being wet soft and sticky. They tasted delicious though. I do remember keeping them on the heat while I was whisking for awhile. Maybe I should have removed them sooner. What do you think has caused this problem?
Meg
So do I bake them AND dehydrate, or is it an “either/or”?
Against All Grain
either or
Denise
Mine did not work out. I beat them for almost 15 minutes and they never turned foamy enough to make cookies out of them 🙁
Against All Grain
If any egg yolk got into the bowl they will not whip up or if your bowl has oil residue from previous baking. Make sure it’s really clean. Also make sure they are just warm to the touch after heating over the double boiler. Do you live in a really wet climate?
Kategvt
Love these…but tried to experiment with Meyer lemon juice and coconut…the meringue went runny. Maybe the a idity of the lemons did something…
Against All Grain
I’ve done lime before for a key lime sort of taste. It doesn’t take much juice or they definitely will go runny.
Sonja
We had some egg whites. Then I came across your receipe. Great way to use them. They are in the oven right now. Cant wait to try one.
Jen
I presume, based on cooking time, that the temp is Fahrenheit not Celcius?
Against All Grain
Yeah, fahrenheit!
Tayla
Hi there, sorry if I sound silly but what is ice water? And why do you need it in this resipe?
Thanks 🙂
staci
It is just water with ice in it, so just very cold water.
You need it because the recipe calls for it, to make the chemistry work.
kezia @ supernaturallyhealthy.org
Brilliant i am about to try this for a large pavola – i will let you now it goes- but great to see a non refined sugar version! Thanks!
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.
Lora Kadwell
I had the same issues as the last 2 comments. This would not form stiff peaks and came out sticky and chewy once baked. I’ve made other meringue several times before. But for this recipe I could mix it to soft peaks, but then it would melt some the more i mixed and never would go to hard peaks. Then once baked some of the honey was separating and created a pool at the bottom of the cookie and the shape definitely slumped. I like the idea of honey flavor meringue cookies and may try this again but with only half the amount of honey and sugar for the other half. I make lots of other honey deserts and honey does changes consistency of batters making them runnier, which in this case didn’t work out.
Mary
Can I use maple syrup instead of honey?
Danielle
Sure!