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.
Ingredients
4large egg whites, at room temperature
¼tsp.salt
3cupspowdered sugar, sifted, divided
1cupcreamy almond butter, at room temperature
Banana frosting:
2Tbsp.butter, at room temperature
3Tbsp.mashed ripe banana
¼tsp.fresh lemon juice
½cuppistachios, 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.