Honey Ginger Meringues are light, crispy, melt-in-your-mouth confections made with only four ingredients! A little bite of ginger balances the sweetness of honey. Free from gluten, dairy, and refined sugar, they make a wonderful contribution to a platter of sweets.
Honey Ginger Meringues will go nicely beside Gluten Free Ginger Cookies , Windmill Cookies (Speculaas), or Grains and Gluten Free Gingerbread Men on a platter of healthful sweets. These meringues are light and crunchy. They're not the shiny, sugar filled, cloying "candies" you may be familiar with. A touch of honey goes a long way. And, look - only nine calories per cookie!
How to Make Ginger Meringues
First of all, you need to be very careful when you separate your eggs. Not even a speck of yolk can be allowed in with the whites. To avoid waste, I suggest separating egg whites one at a time into a cup or small bowl before transferring to your mixing bowl with the others. That way, if you do accidentally get some yolk into a white, you can put that one away for another purpose and start fresh with a clean cup. You don't need to risk losing the whole batch of egg whites.
Allow your egg whites to come to room temperature so they'll whip up better. Half an hour at room temperature should take care of this for you.
You can beat the egg whites with either a stand mixer or an electric hand mixer. I've made them both ways. If you use a stand mixer, keep an eye on them. Don't allow the egg whites to become over beaten, or your cookies will look lumpy.
How to Pipe Meringues
While piping isn't absolutely essential to making these cookies, it is necessary for the cute little shapes. Use a big decorating tip on a pastry bag, if you have one. I had run out of pastry bags and found that a zipper sandwich bag worked just fine. An added bonus with the sandwich bag is that you can zip it shut and keep the mess inside, as you'll see in the video!
How to Bake Meringues
Parchment paper is really important in this recipes. If you don't line even a nonstick pan with parchment paper, your meringues will be difficult to remove.
If two baking sheets don't fit side by side in your oven, place one above the other in the middle-to-upper half of your oven. Then rotate them half way through baking.
How to Store Meringues
Meringues will keep well for several days at room temperature, as long as they are sealed to be kept dry.
- 4 egg whites at room temperature
- 2 tablespoons raw honey
- 1 tablespoon arrowroot flour
- 1/2 teaspoon ground ginger
- Preheat oven to 225F. Line two baking sheets with parchment paper.
- Beat egg whites until they become white and the beaters just start to leave tracks in them. One by one, add remaining ingredients. Beat until a peak will stand up stiff without drooping over when you lift the beater out.
- Gently transfer beaten egg whites into pastry bag. Pipe into little wreaths or kisses onto parchment-lined baking sheets.
- Bake for 45 minutes in the middle to upper part of the oven. Turn off oven and without opening the door, leave meringues to cool completely. You may even leave them overnight.