Naturally Gluten-Free Desserts
MERINGUE SUNDAE W/BERRY PEPPER SAUCE
Meringue Cookies
INGREDIENTS
3 Large Egg Whites, room temperature
1 Tsp Vanilla Extract
1/4 Tsp Cream Of Tartar
2/3 Cup Sugar
Dash of Salt
INSTRUCTIONS
Preheat the oven to 250ºF
Line 2 baking sheets with parchment paper.
Place the egg whites in the bowl of a stand mixer and add
the vanilla extract, cream of tartar and salt.
Slowly increase mixer speed to high and beat until foamy. Begin adding
in the sugar, very slowly. Keep beating the mixture until it forms very stiff,
glossy peaks, 7-10 minutes. When you pull the beater out you’ll see very
defined, stiff peaks.
Pipe or drop by the teaspoon onto the parchment paper
baking sheets. Bake in the preheated
oven for 35 minutes, then turn the oven off, not opening the oven door, and let
the cookies sit for at least an hour, or overnight. Store the cookies in an
airtight container.
Berry Pepper Sauce
1/2 Cup Strawberries, frozen
1/2 Cup Raspberries, frozen
3 Tbsp Dark Brown Sugar
1/2 Tsp Pepper
3 Tbsp Chambord Liqueur (Optional)
Salt to taste
Meringue Cookies
Vanilla Ice Cream
Extra-Virgin Olive Oil, Flaky Sea Salt, and Basil Leaves
(for serving)
In a small pot over medium heat cook strawberries,
raspberries, brown sugar, pepper, salt, and liqueur if using, stirring
occasionally, until sauce is thickened, about 8 minutes. Let cool to room
temperature before using.
Arrange cookies and ice cream in a shallow bowl, then spoon
berry sauce over, and top with oil, sea salt, and basil.
NOTE: Always read labels carefully
NOTE: Always read labels carefully
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