My cousin, Tori, has been a huge help to us over the past year of blogging. Most of the time she’s the one behind the camera if there are ever photos of me on the blog and she also comes to our rescue and watches the boys when we need to get work done. Aside from all that, she’s an incredible baker and I finally convinced her to do a post for us!
For the past eight years I’ve been a part time child care provider to two young boys that have a gluten intolerance. Trying to find homemade treats for them can be a bit of a challenge. A few years ago I tried making a batch of meringues for them and they were an instant hit. Now they’re always begging me to make the “egg cookies!” Now that it’s March, I decided it would be the perfect time to make some green mint chocolate meringues for the boys to try out. These are their favorite ones yet!
4 egg whites (room temperature for best results)
1 cup sugar
1/2 tsp cream of tartar
1/4 tsp mint extract (adjust this to taste)
a few drops of green food coloring
First make sure all your baking utensils are completely clean – if there is any type of grease, the egg whites won’t whip up. Preheat the oven to 250. Put egg whites in the bowl of an electric mixer and whip until frothy. Mix in cream of tartar. Beat until there are soft peaks when you pick up the mixer. Add the sugar about 1 tablespoon at a time, mixing the entire time. Once all the sugar is added, beat until stiff peaks form when you pick up the mixer. (Be careful not to over beat.) Scoop it in to a piping bag with whatever tip you want your cookies to look like. Squeeze out 1″ wide cookies onto a cooking tray covered in tin foil, lightly coated in no-stick spray. Cook for about 1 hour and 15 minutes. DO NOT open the oven while they are cooking. After they are done, you can just leave them in the oven overnight if you want them to be a little crunchier in the middle. If you want them chewier in the middle, you can turn the oven off after about 45 minutes and then let them sit overnight. The next morning, you can melt chocolate and dip the bottom of the cookies into them and let them harden before eating.
These can be a bit time consuming so I usually try to do them in the evening, so that I can just turn the oven off before heading to bed and leave them in there overnight. Don’t worry, they’re totally worth the wait!
These Peanut Butter Black Bean Cupcakes are another gluten-free treat that Tori makes!