Meringue Cookies (Gluten-Free)

Instructions

1. Step 1

   Heat the oven to 180°C. Line a baking sheet with parchment paper.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Place the egg white in a clean, dry mixing bowl and beat with an electric mixer until it forms soft peaks.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr Egg White

   Cookware: electric mixer, mixing bowl

3. Step 3

   Continue beating while adding the sugar gradually. Add the vanilla and beat until the meringue is glossy and holds stiff peaks.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

4. Step 4

   Add the chocolate chips, walnuts, and coconut. Fold gently with a silicone spatula just until evenly distributed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Chocolate Chip, 70.0 gr Unsweetened Shredded Coconut, 90.0 gr Walnut

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   Spoon 16 compact mounds onto the prepared baking sheet, leaving about 3 cm between them.

   Timer: 5 min (fixed)

   Cookware: baking sheet, Tablespoon

6. Step 6

   Place the baking sheet on the center oven rack, immediately switch off the oven, and keep the door closed for 8 hours.

   Timer: 480 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Lift the dried cookies from the parchment and serve, or place them in an airtight container once fully cool.

   Cookware: airtight container, parchment paper