By April Young
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Separate the eggs, placing the whites in a large mixing bowl and the yolks aside for another use.
Using a hand mixer or a stand mixer, beat the egg whites on medium speed until they start to form soft peaks.
Gradually add sugar to the egg whites while continuing to beat. Increase to high speed and beat until stiff, glossy peaks form.
Spoon large dollops of the meringue onto the prepared baking sheet, spacing them about 2 inches apart. Shape them into rounded clouds with a spoon or spatula.
Bake in the preheated oven for 15-18 minutes or until they are lightly golden and crisp on the outside.
Turn off the oven and let the meringues cool inside with the door slightly ajar to slowly cool and dry them out.
Serve immediately or store in an airtight container for up to 3 days.
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This Dessert Baking Gluten-Free recipe is ready in 30 minutes and features sugar, eggs and other delicious ingredients. Contains 80 calories total.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Separate the eggs, placing the whites in a large mixing bowl and the yolks aside for another use.
Using a hand mixer or a stand mixer, beat the egg whites on medium speed until they start to form soft peaks.
Gradually add sugar to the egg whites while continuing to beat. Increase to high speed and beat until stiff, glossy peaks form.
Spoon large dollops of the meringue onto the prepared baking sheet, spacing them about 2 inches apart. Shape them into rounded clouds with a spoon or spatula.
Bake in the preheated oven for 15-18 minutes or until they are lightly golden and crisp on the outside.
Turn off the oven and let the meringues cool inside with the door slightly ajar to slowly cool and dry them out.
Serve immediately or store in an airtight container for up to 3 days.
Calories per Serving: 80
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