Gluten Free Meringue Easter Eggs

Nutrition Facts Canadian

1 cookie 16g Total Servings: 16

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

1 g

Saturated / Saturé

0 g

+ Trans / Trans

Cholesterol / Cholestérol

25mg

Sodium / Sodium

5mg

Carbohydrate / Glucides

10g

Fibre / Fibres

Sugars / Sucres

10g

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 cookie 16g Total Servings: 16

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

1 g

Saturated Fat

0 g

+ Trans

Cholesterol

25mg

Sodium

5mg

Total Carbohydrates

10g

Fiber

Sugars

10g

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

20 mins

Cook time

45 mins

Total time

125 mins

Ingredients

3 large egg whites (100 g)

¾ cup granulated sugar (158 g)

1 tsp vanilla extract (3 g)

¼ tsp cream of tartar (1 g)

100 g Candied Chocolate Easter Eggs (gluten free)

Directions

Preheat oven to 275°F (135°C).
In a medium bowl, beat egg whites, cream of tartar and vanilla extract until soft peak.
Slowly add granulated sugar and continue mixing until stiff peaks.
Place meringue in a pipping bag with a large star tip.
Using a circular motion and leaving the center open, pipe meringue ovals onto parchment lined baking trays. Leave 1½ inches between meringues.
Bake in preheated oven for 45 minutes.
Leave pan in the oven and turn off (do not open door). Leave meringues in "off" oven for 1 hour to finish drying out meringues or overnight.
Remove from oven and decorate Meringues with optional Candied Chocolate Easter Eggs.

Yields 16 Meringues

Tips & Variations

Store on the counter. These do not freeze well.