Ingredients
| 2 | egg whites |
| 1/2 ts | cream of tartar |
| 1 C | light brown sugar |
| 2 C | whole almonds |
Method
- Preheat oven to 300F.
- Beat the egg whites and cream of tartar until stiff peaks form. Gradually add sugar and beat until thoroughly combined, then gently stir in the nuts.
- Drop quarter-sized dollops onto a cookie sheet lined with parchment paper (2-3 almonds per cookie). Bake at 300F for 20-25 minutes.
Notes
Make sure you do this on a dry day or you will end up with sticky meringues. Most meringue recipes are naturally gluten-free.
this recipe sounds the best so far… i have been online for about an hour looking for GF meringue. i will try these and report back!