Small Recipes... Crispy Cereal Meringues

Gluten Free cookie recipe are not easy to find. This recipe for Crispy Cereal Meringues make the list on two counts. Cut the recipe in fourths which is what I did here and it makes just eight cookies perfect for one or two people, and if you use GF cereal they are something someone avoiding Gluten can have.
 It  calls for Chocolate Flavor crisp rice cereal and Koala Crisp Chocolate cereal is what I used. They are not overly sweet which I had wondered about and I doubt that anyone would know it was cereal in the cookie.  Also a good way to use up one egg white or double the recipe and use two egg whites. 
 I beat mine with an OXO egg beater as one egg white gets lost in a mixer bowl. You could use it or a wire whip or a hand mixer if you want to. The egg beater works well.
 Meringue cookies are not high in calories or sodium. They make a nice treat with a cup of coffee or tea.
Crispy Cereal Meringues
1 egg white
1/16 teaspoon cream of tartar
1/16 teaspoon salt
¼ cup sugar
½ cup chocolate-flavored crisp rice cereal
In a bowl beat the egg white, cream tartar, and salt until soft peaks form. Gradually add the sugar, one tablespoon at a time until stiff peaks form.
 Drop by rounded teaspoon s 1 inch apart on a lightly sprayed or parchment paper lined cookie sheet and bake 35 to 40 minutes (mine took 30 minutes in my counter top oven). Or until firm to the touch. Cool on wire racks removing them from the paper while warm so they come off easily.


  1. I'm glad you found a good recipe for your use.

  2. Thanks, the only problem I had was everybody liked them.

  3. these look Fantastic and such an eady recipe.
    Thank you


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