Tags

, , , , , , , ,

Can you believe I’ve never made such a classic cookie before?

The reason behind that isn’t the difficulty of making meringue cookies (because they’re really quite simple, and fun), but I never ate homemade meringue cookies before. I only ever tasted the ones that came in a big plastic tin from the supermarket.

And to me, those were disgusting. They were too sweet — all I could taste in the store bought cookies was pure sugar, and it always left a bad aftertaste in my mouth.

But as usual, homemade is always better!

One of my good friends (the Veggie Vixen) had a birthday this past weekend, and I volunteered to make a few things to bring for the party. She requested they be gluten and dairy free. Without having any gluten-free substitutes in my apartment, I settled on the naturally gluten and dairy free meringue cookies! :)

And these were so great — a hit, in fact, among all the guests. They are light and airy on the outside, but just so perfectly slightly chewy. And not overly sweet at all.

Chocolate Meringue Cookies (Adapted from the Gluten-Free Homemaker)
Makes about 45 cookies
>> Click here for printable recipe

Ingredients:

  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder

Directions:

  1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.
  2. Place the egg whites, cream of tartar, and vanilla in a mixing bowl fitted with the whisk. Beat on medium speed until soft peaks form.
  3. Slowly add the sugar to the egg whites and continue to beat until stiff peaks form.
  4. Gently fold in a heaping 1/4 cup of cocoa powder to the egg white mixture until it’s just blended.
  5. Scoop the batter into a plastic bag, snip off one corner, and pipe onto the baking sheets, leaving about an inch between the cookies (they will not expand in the oven). Or scoop by rounded tablespoon onto the baking sheets.
  6. If your baking sheets are small enough, place side by side in the oven and bake for 30 minutes. (If they are not small enough to fit side by side, bake one sheet at a time).
  7. Let cool on a wire rack, and enjoy!

My Two Cents: Fun, easy, delicious, and gorgeous!

P.S. A very happy marathon Monday! Good luck to my wonderful friend, Amanda, from Tales from a Kitchen Misfit, who’s running today!

P.P.S. Like my new header? :D Thought I’d spruce things up a bit!

About these ads