For more than a decade, the owners of this Maine Bed and Breakfast have experienced gluten free cooking first-hand, as their daughter was diagnosed with Celiac Disease. Sure, it was a challenge at first, learning about what foods are safe and what aren’t, what kinds of starches you can substitute and what just won’t work, and especially what kinds of things you can bake with. But there’s one “always safe” recipe that is a sure-fire home run: meringues. And since it contains ingredients most of us have on hand, it sure is easy to whip up a batch. But enjoy them quickly, because they won’t last long!
- 3 egg whites
- 1 cup sugar
- 1 dash of salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- Separate your eggs, placing the whites in a mixing bowl and reserving the yolks for some other treat. Beat egg whites on medium-high until stiff white peaks form. Reduce mixing speed to low and add remaining ingredients. Spoon no more than 1/3 cup onto a baking sheet lined with parchment paper, leaving plenty of space for expansion. Bake for 20-25 minutes in a preheated oven or until surface is beginning to crisp. Reduce temperatures to 300 degrees and bake another 30 minutes.
- OR, for a fudge-y twist on an old favorite, add 1/4 cup cocoa powder and a handful of toffee crumbles and mix/bake as otherwise directed.
Fortunately for us and guests of our Maine bed and breakfast, we can pop these delectable treats into the oven almost whenever. But be forewarned, they won’t last long (or at least they don’t around here!). So next time you are searching for an easy and delicious gluten free cookie, look no further than this one for traditional meringue and one with a fun new twist!