Meringue cookies are naturally gluten-free. These are crisp on the outside and chewy on the inside. These are a great addition to other cookies during the holiday.

I love them! Delicious with a cup of coffee or tea. If you have leftovers you can crush some of them and make an Eton Mess by adding whipped cream and pureed or fresh fruit. Save a cookie to put on the top as a decoration.

Meringue Cookie Recipe

Ingredients

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup of sugar
• sprinkles of your choice

Directions

1. Use a metal bowl for best results.
2. Add the egg whites and beat on high till the mixture thickens and soft peaks form when you lift out your beaters.
3. Add cream of tartar, then slowly add the sugar about 2 to 3 tablespoons at a time while beating the egg whites. The mixture will become thick and glossy.
4. Put the mixture in a piping bag fitted with a large open star tip and pipe the meringue into small circles on a parchment lined baking tray.
5. Add the sprinkles.
6. Bake in a preheated 250 F oven for about 45 minutes. Then turn off the oven and prop open the door slightly and leave for an hour.
7. They are now ready to eat.

You can add 1 teaspoon of vanilla extract or lemon or cocoa powder after you've add the sugar to the meringues to give them a different flavour. What are your favourite flavours or toppings?