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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