Double-Vanilla Meringue Cookies

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Double-Vanilla Meringue Cookies
45 min.
30
28kcal

Suggestions


Indulge your sweet tooth with these delightful Double-Vanilla Meringue Cookies, a treat that perfectly balances lightness and flavor. Whether you're hosting a gathering or simply craving a sweet snack, these cookies are sure to impress. With their airy texture and rich vanilla essence, they melt in your mouth, leaving you wanting more.

What makes these meringue cookies even more appealing is their versatility. They are vegetarian, gluten-free, and dairy-free, making them suitable for a variety of dietary preferences. Plus, they are low FODMAP, so you can enjoy them without worry if you're following a specific diet. Each cookie is only 28 calories, allowing you to indulge guilt-free!

The secret to their exquisite flavor lies in the combination of fresh vanilla bean and pure vanilla extract, which infuses each bite with a warm, aromatic sweetness. The process of whipping the egg whites to stiff peaks creates a light and airy texture that is simply irresistible. Once baked, these cookies develop a crisp exterior while remaining soft and chewy on the inside.

Perfect for any occasion, these Double-Vanilla Meringue Cookies can be enjoyed on their own or paired with fresh fruits or a cup of tea. So gather your ingredients and get ready to whip up a batch of these heavenly treats that are sure to delight everyone!

Ingredients

  • 0.3 teaspoon cream of tartar 
  • large egg whites at room temperature ()
  • 0.3 teaspoon salt 
  • cup sugar divided
  •  vanilla pod 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • whisk
  • wire rack
  • blender

Directions

  1. Preheat oven to 32
  2. Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.
  3. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)
  4. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet.
  5. Bake at 325 for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.

Nutrition Facts

Calories28kcal
Protein4.99%
Fat1.62%
Carbs93.39%

Properties

Glycemic Index
2.34
Glycemic Load
4.65
Inflammation Score
0
Nutrition Score
0.11869565259827%

Nutrients percent of daily need

Calories:28.22kcal
1.41%
Fat:0.05g
0.08%
Saturated Fat:0g
0%
Carbohydrates:6.74g
2.25%
Net Carbohydrates:6.74g
2.45%
Sugar:6.69g
7.44%
Cholesterol:0mg
0%
Sodium:24.95mg
1.08%
Alcohol:0.05g
100%
Alcohol %:0.56%
100%
Protein:0.36g
0.72%
Source:My Recipes