What? You’re not cookie’d out, are you?
Good, didn’t think so.
‘Tis the season. . .
It makes me happy when cookies are already gluten-free.
annnnnd good news for you health conscious guys and gals, these little beauties run about 50 calories per cookie.
and Merry Christmas to you!
Recap of the 12 Days of [Gluten-free] Sweet Treats
- Chocolate Brownie Thins
- Chocolate Peanut Butter Cookies
- Healthy Carrot Cake Chippers
- Pumpkin Pie [Protein] Shake
- Dark Chocolate Bark with Pistachios and Sea Salt
- Gingersnap Milkshake
5 more sweet treats to come before the end of 2011. . .
Chocolate Dipped Almond Meringue Cookies
[adapted from Bon Appetit]
- 4 large [fresh] egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 3 ounces bittersweet chocolate, finely chopped
Chocolate for Dipping:
- 1/2 cup semisweet chocolate chips, melted [microwave or on the stove]
Preheat oven to 200°. Cover baking sheet with parchment paper or Silpat; set aside.
With you electric mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, then beat until soft peaks form. Gradually add small amounts of sugar and then beat until stiff peaks form . Be careful not overbeat.
With a spatula, carefully fold in almond extract and the chopped chocolate.
With an ice cream scoop or spoon, drop about a tablespoonful onto the prepared baking sheet.
Bake for 2 hours or until dry. *Meringues are done when the surface is dry and may be removed from paper without sticking to your fingers.
Leave the meringues in and turn the oven off. Let sit for about 1 hour or until cooled and crisp.
Remove from oven and gently remove the meringues from the paper and transfer to wire rack to finish cooling.
Dip half of each meringue into the melted chocolate, then place on wire rack to dry.
Store in an airtight container. Enjoy!
December 21 2011