These light, airy, gluten-free cookies use just 4 ingredients! Dip in chocolate and sprinkles or add a few drops of food coloring for pretty holiday or themed treats.
- 4 egg whites or ½ cup (125 mL) aquafaba (the liquid drained from canned chickpeas, regular or low-sodium)
- ¼ tsp (1 mL) cream of tartar
- ¾ cup (175 mL) sugar, divided
- ½ tsp (2 mL) vanilla extract
Whip the egg whites or aquafaba (for a vegan version) on high until foamy, about 2 minutes.
Add the cream of tartar and whisk on high until soft peaks form, 1–2 minutes. Gradually add 1 tbsp (15 mL) of sugar at a time, whisking for 30 seconds after each addition until stiff peaks form and all of the sugar is dissolved (it should be smooth and glossy when rubbed between your fingers), 6–8 minutes.
Fold in the vanilla extract. Spoon or pipe 1" (2-cm) cookies onto parchment-lined baking sheets.
Bake at 200°F (100°C) for 1½–2 hours, or until crisp and dry. Store in an airtight container.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 15, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 2 g, Fiber 0 g, Sugars 2 g (includes 2 g added sugars), Protein 1 g
To make sure sugar is completely dissolved, rub some of the mixture between your fingers. It should be completely smooth and glossy.
This recipe was developed in our Test Kitchen to showcase the power and functionality of our cordless Flex+ system. This recipe will also work in your kitchen with your current hand mixer, immersion blender, and/or food processor.
Want to learn more about a cordless solution that will take up less space in your kitchen cabinets than your current tools? Check out the Flex+ Multi-Prep Set!