Classic meringues are made with just egg whites and sugar, no flour at all, therefore naturally gluten free. Here you are the very basic gluten free meringues and… a little twist!
Gluten free meringues are crunchy and delicious sweet treat ideal for using up a little bit of spare egg whites, delicious to munch on for dessert or even to decorate an elegant cream tart.
They can be used in many ways, but I won’t deny you that my favorite way to enjoy them is … simply let them melt in my mouth while I sip on a lovely cup of tea.
You will need:
- 100g of egg whites
- 100g of powdered sugar
- 100g of caster sugar
- A pinch of cream or tartat (or a few drops of lemon juice)
- A few tbsp of chocolate hazelnut spread for the swirl
Pour the egg whites into the stand mixer, carefully cleaned and degreased. If necessary, help yourself with a cloth soaked in vinegar. Add the lemon juice or cream of tartar and whip until you get a foamy and firm mass. At this point, pour in the sugars and continue to whisk until the mixture is shiny and compact.
Gluten free meringues… with a twist
If you want classic meringues, transfer the mixture into a pastry bag with the nozzle of your choice and create your cookies directly on a baking sheet lined with parchment paper. If you want to add a delicious swirl to your cookies , add a few tablespoons of hazelnut cream to the whipped egg whites and mix very roughly with a spatula from the bottom up without dissolving it completely. Proceed as above.
Bake in a preheated oven at 70°C for about two hours, then take it out of the oven and let it cool completely before removing the cookies from parchment paper. You can make tasty meringue sandwich cookies stuffing them in pairs with your favorite hazelnut cream.