Ingredients (approx 70 meringues)

  • 5 cups spelt (wheat) fine flour
  • 1/2 cup water
  • 3/4 cup barley malt
  • 1/3 cup oil
  • zest and juice from one organic lemon
  • 2 teaspoons baking powder (phospate-free)
  • a pinch of salt


  1. Wash lemon, grate zest finely, squeeze juice out.
  2. Mix all ingredients in bowl: flour, water, oil, lemon juice and zest, barley and salt.
  3. Mix properly with wooden spoon. Dough should be quite thin (liquid).
  4. Fill plastic bag with dough, cut one corner and squeeze dough out throug the opening onto tray with baking paper.
  5. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a ½-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
  6. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening.
  7. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
  8. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1½-inch-diameter cookies, spacing them about ½ inch apart.
  9. Bake in pre-heated oven 180 °C or 360 °F for about 15 minutes. Meringues should appear solid and change colour slightly.
  10. Store in cool dry place.


  • Make just a few the first time to make sure whether you and others like them.
  • Meringues are long-lasting so you can make a larger quantity at once.
  • Add flour if dough is too liquid, if it’s too thick add water.
  • Adjust time of baking: small meringues will be done within minutes, bigger ones might take 15-20 min.
  • Meringues will increase in size slightly.
  • They will remain soft inside thanks to the baking powder.


  • Use chocolate frosting to make them special.
  • Use them as alternative to traditional Xmas cookies.


  • If you don’t have tools to make them and don’t want to use the bag, you can put the dough into metal forms and tip them out after baking.
  • Thicker dough may be formed by hand into shapes or it can be rolled out flat and cut with cutters.
  • Vanilla may be used instead of lemon (gingerbread spices, cinammon also possible, or you can add coconut or nuts).


  • Suitable for kids aged 1 year or older. They are egg-, diary- and sugar-free. The drawback is that they are baked and contain wheat flour. Therefore give only a few pieces to children just for fun or for a change. It is a good alternative to give to your child in a company of people consuming conventional sweets or salty snacks.