Day 7, Gluten-Free Meringue Kisses

The Meringue Kiss. A delicate and delightful cookie that appeals to young and old alike. Not a true cookie, this is a candy-like treat that nonetheless is a staple at our annual Pig-Out. Regardless of how many are made, these are the first and really the only cookie to vanish completely the night of the Pig-Out. There are never any Meringue Kisses left the second day.

While these can be made with cocoa, we really love the chocolate chip version. The soft creamy center of the meringue nicely blends with the smooth chocolate from the chips. And the delicate crunch of the outer shell makes this a delectable delight! Slightly crunch with creamy center – does it get any better? I don’t think so.

The secret to these cookies is the egg whites reaching room temp. Prior to discovering this little trick, I struggled mightily with getting the eggs to whip to the proper consistency. So a few hours ahead of time, I crack the eggs and place the egg whites on the counter to slowly warm.

Gluten-Free Meringue Kisses
be sure to bring the egg whites to room temp for best results

3 egg whites (room temp)
1/8 tsp cream of tartar
3/4 – 1 cup sugar
1 tsp vanilla
2 Tbl cocoa, optional *
1 cup mini chips, optional *

Drop by spoonful or pipe onto paper bag or parchment lined cookie sheet and bake at 200F for 75 minutes.

Remove from oven and let cool completely before removing from paper. Cover tightly to store.

* Our favorite version of these are made with chocolate chips but these are just as yummy when made with cocoa or with cocoa and chocolate chips both!