Banana Meringue Cookies are a crispy merinuge cookie made with egg whites and almond butter, with a creamy banana frosting and chopped pistachios. They are easy to serve any time, any season, for any occasion! They make a great gluten-free dessert for a party!

Banana Meringue Cookies

These delicious meringue cookies are made with a banana frosting and finely chopped pistachio. They are an excellent gluten free option, too, they are made with almond butter and meringue. They are flourless with no gluten, just like these banana brownies.

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Banana Meringue Cookies

Oh, I love a good cookie that you can whip up in not time, and especially a flourless cookie recipe. These cookies you can make the base, pop in the freezer, then pull out and defrost and frost before guests arrive. They are a delicious bite, for any season or occasion. The cookies are festive and tasty!

Read more: Banana Meringue Cookies

We’re doubling the batch and bringing to a bridal shower we are hosting in a couple of months. Not only are they pretty, these cookies are so yummy!

Banana Meringue Cookies

Are meringue cookies gluten-free?

These cookies are flourless and gluten-free. Unless you add other additives and flavorings (which we do not), meringue does not contain gluten.

Why I love this recipe

  • They are a tasty, gluten-free cookie.
  • We love the banana frosting.
  • You can top with your favorite nuts (we love the pistachios).
  • Delightful to serve for a baby or bridal shower.
Banana Meringue Cookies

Gather these ingredients:

  • Eggs: you will use the egg whites
  • Salt
  • Powdered sugar
  • Ceamy almond butter, at room temperature

Banana frosting:

  • Butter
  • Mashed ripe banana
  • Fresh lemon juice
  • Pistachios, chopped
Banana Meringue Cookies

How do you make banana meringue cookies?

Pring the full recipe below!

  1. Line a large cookie sheet with parchment paper. Beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form.
  2. Gradually add in half of the powdered sugar, a small amount at a time, and beat until thick and glossy. Fold in the almond butter until just blended (the meringue will deflate slightly).
  3. Using a 1-inch scoop, place 16 mounds of the cookie mixture evenly on prepared cookie sheet. Bake and then allow to cool on the baking sheet.
  4. Make the frosting:
  5. Using an electric mixer, beat the butter with the remaining powdered sugar and salt on medium speed until fluffy.
  6. Gently beat in the banana and the lemon juice. Refrigerate before spreading on the cookies.
  7. Spread the banana frosting on the cooled cookies and sprinkle the pistachios on top.

a Banana Meringue Cookie

Tips and substitutions:

  • You can opt to not add in banana and vanilla extract for a vanilla frosting (or use whatever gluten free extract you want for flavor of choice).
  • Swap out the pistachio for your favorite nuts (hazelnuts, pecans, walnuts, almonds).
  • Leave off the nuts (if nut allergy).
  • Make the cookies ahead; cool and freeze until ready to frost.
  • Easy to defrost (leave out on the counter for 2 hours), then frost and enjoy!
Banana Meringue Cookies


We’re in love with these cookies. If you’re in the “winter” slump, make up a batch and invite a friend over for tea and cookies! They also make a great hostess gift if you get invited over for a meal. Everyone loves cookies!

We’re also in love with bananas in general, especially for cakes and muffins!

Enjoy!

More meringue recipes to try:

Mini Pavlova

Strawberry Blueberry Chocolate Pavlova

Pecan Meringue Cookies

Banana Meringue Cookies
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Banana Meringue Cookies

Banana Meringue Cookies are a crispy merinuge cookie made with egg whites and almond butter, with a banana frosting and chopped pistachios. Perfect cookie for your gluten-free guests.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 16
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Ingredients
 

  • 4 large egg whites, at room temperature
  • ¼ tsp. salt
  • 3 cups powdered sugar, sifted, divided
  • 1 cup creamy almond butter, at room temperature

Banana frosting:

  • 2 Tbsp. butter, at room temperature
  • 3 Tbsp. mashed ripe banana
  • ¼ tsp. fresh lemon juice
  • ½ cup pistachios, chopped

Instructions
 

  • Preheat to 350 degrees. Line a large cookie sheet with parchment paper. Beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form, about 3 minutes. Gradually add in 1 ½ cups powdered sugar, a small amount at a time, and beat until thick and glossy, about 2 minutes. Fold in the almond butter until just blended (the meringue will deflate slightly).
  • Using a 1-inch scoop, place 16 mounds of the cookie mixture evenly on prepared cookie sheet. Bake 20 to 25 minutes. Let cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

Make the frosting:

  • Using an electric mixer, beat the butter with the remaining 1 ½ cups powdered sugar and ⅛ teaspoon salt on medium speed until fluffy, about 5 minutes. Gently beat in the banana and the lemon juice. Refrigerate 30 minutes before spreading on the cookies.
  • Spread the banana frosting on the cooled cookies and sprinkle the chopped pistachios on top.

Notes

Originally posted May 2014.
Cuisine: American
Course: Dessert
Calories: 137kcal, Carbohydrates: 28g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 55mg, Potassium: 179mg, Fiber: 2g, Sugar: 1g, Vitamin A: 64IU, Vitamin C: 0.5mg, Calcium: 59mg, Iron: 1mg
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Banana Meringue Cookies