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Light Meringue Cookies

These are a truly light meringue cookie as compared to almost every other meringue recipe that I’ve ever tried. Most meringue cookies are very solid throughout and have a powdery taste. These, on the other hand have a lot of air throughout the cookie and the chocolate chips and nuts add a lot of flavor. This is a recipe that has been in my family for a long time, but I’ve decided that it must be shared. Too many people are seeking gluten free desserts and this is one of the best.

Ingredients: 3 egg whites , 1 1/8 cups sugar, 1 1/2 tsp vanilla, 12 oz chocolate chips (I used colored chips for the holidays), 1 1/2 cups chopped pecans

Directions: Preheat oven to 350. Cover two cookie sheets with aluminum foil. Whip egg whites until fluffy, keep whipping and SLOWLY add sugar (I pour it so that it appears to be a slow constant rain of sugar – should take a couple of minutes to add sugar), add vanilla and whip until incorporated. Stir in pecans and chocolate chips by hand. Drop by spoonfuls onto prepared cookies sheets. TURN OFF OVEN! Place cookie sheets in the oven for at least 10 hours (I usually keep it in overnight) DO NOT OPEN OVEN! Gently remove from cookie sheets.

Note: I only make these cookies during the winter when the humidity is low.

Chocolate Peppermint Bark

This isn’t a fancy dessert, but it tastes delicious and is festive looking for the holidays. Whether or not someone is gluten free, they are sure to enjoy the flavor.

Ingredients: 2 lbs of chopped chocolate, 1 tsp of peppermint (not mint) extract, 1 1/2 cups of chopped peppermint candy canes,

Directions: Place wax paper over a jelly roll size cookie sheet. Melt chocolate in the microwave, stir in peppermint extract, mix in 1 cup of chopped candy canes, spread onto prepared cookie sheet, sprinkle with remaining 1/2 cup of chopped candy canes. Chill at least 1 hour in the refrigerator. Break into serving pieces and enjoy. As long as you live in a cool area, the bark can be kept at room temperature.

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