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February 21, 2014

Chocolate Meringue Cookies for the TMBSG.  Another great treat for gluten free people.

Now here is another mystery. At least this was a mystery for and to me. Five ingredients or less and it is not that hard. For years I thought this was a piece of art that only Julia Child could do fittingly. Imagine how excited I became when I stumbled across a recipe for my gluten free friends. All you need is a few ingredients and a really good mixer. I have the big guy of mixers in my kitchen because it is like having another person in the kitchen. And I mean someone with a really good arm.
Because I wanted to make this a little tasty for my friends and to make it my very own design, I added a special dark cocoa powder to the mix. Mind you the recipe preparation is very simple; it is the baking time that takes up the labor. Make sure your whites are room temperature and the bowl is cool to cold. The oven is set at a very low heat and the cooking time is long. The cooking time will run about 90 minutes. Make sure the weather is suitable for this recipe. Too much humidity is not good for this one. In fact it can be the downfall of your cookies.

The ingredients: Egg whites, salt, sugar, cream of tartar and gluten free special dark cocoa powder. Because we are using such a small amount of ingredients make sure to use the best you can find.

We are going to beat the whites until really light. You can now add in the rest the ingredients. What I do is mix in the sugar first with the whites and this is done slowly. I then mix the salt and cream of tartar together in sift into the whites. Once everything is light and airy, sift in the cocoa powder. Remember not to over beat your whites. Drop the mixture using a teaspoon on to an aluminum foil lined pan and bake.
BTW – These are really good served with fresh strawberries. Enjoy

BTW – These are really good served with fresh strawberries. Enjoy 


A simple and tasty treat for all.

A simple and tasty treat for all.

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