Gluten Free Mint Chocolate Chip Meringues Recipes

GLUTEN-FREE MINT CHOCOLATE CHIP MERINGUES

Steps:

• Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Gradually add sugar, beating on high speed just until stiff peaks form. Beat in spearmint extract and food color. Fold in 1/2 cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls about 1 inch apart. Bake 2 hours. Turn oven off; let meringues stay in oven with door closed overnight.
• In small microwavable bowl, microwave shortening and remaining 1 cup chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and chips can be stirred smooth. Dip bottom of each cookie into melted chocolate. Return to cookie sheets; let stand 2 hours until chocolate is set. Store loosely covered at room temperature.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES

Steps:

• Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
• Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
• Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
• Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
• Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
• Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
• Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.