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Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

If you enjoy crunchy desserts and sweets made with a pastry crust, it can be hard to find gluten-free sweets to satisfy your cravings. Meringues, made from egg whites and sugar, can stand in for cookies and crusts in a wide variety of dessert preparations. They take some time to put together and to bake, but they are a good weekend project and keep well for several days in an airtight container, ready for quick desserts during the week.


  • Large egg whites, 2, at room temperature
  • Kosher salt
  • Cream of tartar, ¼ teaspoon
  • Superfine sugar, ¾ cup (3 oz/90 g)
  • Pure vanilla extract, ½ teaspoon


  1. Preheat the oven to 275°F(135°C). Line 2 large rimmed baking sheets with parchment paper.
  2. In a stand mixer fitted with the whisk attachment, combine the egg whites, a small pinch of salt, and the cream of tartar and whip on low speed until the salt and cream of tartar are dissolved and the mixture is foamy, about 1 minute. Increase the mixer speed to medium and continue to beat until the egg whites begin to thicken, 2–3 minutes. Increase the mixer speed to medium-high and beat until the egg whites form slightly bent peaks when you lift the whip.
  3. Increase the mixer speed to high and slowly sprinkle in the sugar, beating the mixture for about 15 seconds after each addition. When all of the sugar has been added, continue to beat until the egg whites form stiff glossy peaks with tips that barely droop when the whip is raised, about 1 minute. Add the vanilla extract and beat well.