Naturally
Gluten-Free Cookies
Peppermint
Meringue Cookies
Makes 24 cookies
INGREDIENTS
1 Cup
Confectioners’ Sugar
2 Large Egg Whites
1/8 Tsp Peppermint
Extract
1/3 Cup Candy
Canes, crushed
DIRECTIONS
Heat the oven to
175°F
Large cookie
sheet with parchment paper
Sift the
confectioner’s sugar to remove any lumps. Crush the candies or place in a Cuisinart
and pulse until desired consistency, like rough sand.
Put the egg
whites in a medium bowl and beat with an electric mixer on medium until foamy.
Increase the speed to medium high and beat until the whites hold soft peaks. While
still mixing gradually add half the confectioner’s sugar, the peppermint
extract and the remaining confectioner’s sugar. Beat until firm, glossy peaks form.
Use a large pastry
bag fitted with a large (#8) star tip or a small cookie scoop and drop the meringues about 1 inch apart on the prepared cookie sheet. Sprinkle with the finely
chopped candy canes.
Bake until dry
and crisp, about 3 hours. Turn the oven off and let the meringues cool in the
oven for 1 hour. Serve immediately or cover and store at room temperature.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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