Banana Meringue Cookies
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!
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.
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 CookiesWe’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!
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.
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
How do you make banana meringue cookies?
Pring the full recipe below!
- 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.
- 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).
- 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.
- Make the frosting:
- Using an electric mixer, beat the butter with the remaining powdered sugar and salt on medium speed until fluffy.
- Gently beat in the banana and the lemon juice. Refrigerate before spreading on the cookies.
- Spread the banana frosting on the cooled cookies and sprinkle the pistachios on top.
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!
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:
Strawberry Blueberry Chocolate Pavlova
Get the Recipe:
Banana Meringue Cookies
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
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Just would like to check if the powdered sugar is the same as icing sugar. I am always confused with that. I will be cooking these for my friends this weekend. Thank you very much for sharing!
Your post are always such nice ones to read. The words you wrote are words to remember!
And the cookies? Mmm!