I think most people will like these meringue cookies, especially those who need gluten free cookie recipes.

Recipes for gluten free cookies can be difficult or fussy, with all the replacement ingredients needed, but not this recipe.

It contains no flour at all and is perfect for a gluten free diet.

Use a cookie press to express the cookies, as in the image to the right, for a wonderful presentation of these yummy walnut cookies.

Prep time: 15 minutes Cook time: 30 minutes

Ingredients:
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup packed brown sugar
1 1/2 cups finely chopped walnuts

Directions:
Beat the egg whites until they are foamy (see Tips below for notes on the egg whites). Add the cream of tartar and salt. Beat until the whites are stiff, but not dry.

Beat in the vanilla, then the brown sugar 2 tablespoons at a time. (If the brown sugar has any lumps, sift it before adding it to the egg whites.) Continue to beat the egg white mixture until it is very stiff, then fold in the walnuts.

Preheat the oven to 250°F.

Drop by heaping teaspoonfuls, onto well-greased and lightly floured baking sheets. Bakes at 250°F for 30 minutes or until pale tan in colour. Remove the cookies from the baking sheets immediately and place them on a wire rack to cool.

This recipe makes about 3 dozen delicious meringue cookies.

• Egg whites will beat up faster and higher volume if they are brought to room temperature before beating.

• The walnuts need to be very finely chopped, almost to a ground walnut texture. That way they distribute nicely through the meringue and give it some color and flavor throughout the cookie.