Tuesday, January 1, 2013

GF COOKIE ALERT! Oatmeal Raisin Meringues & Chocolate and

Drumroll Please!

Introducing the 2 newest GF Happy Tummy Cookies! As you may know, GF French Macaroons were always my bread and butter ((except I don’t eat either…sooo maybe not)) when it came to a sweet treat. However, with my new food allergies, I can no longer have almond flour — the central ingredient in my macaroons. So, I have been trying to come up with another egg-white-macaroon-ish cookie. And I found not one….but TWO!!

Meet my Oatmeal Raisin Meringue! The recipe for my favorite cookie, the Oatmeal Raisin Meringue, is available in my new e-book cookbook, The Best of GlutenFreeHappyTummy, available HERE ---> The Best of GlutenFreeHappyTummy  - Only $2.99!

and my Chocolate and Peanut Meringue!

hello salty peanuts and sweet chocolate chips!

Let me start out by saying that making 2 different types of cookies is probably not the smartest of ideas — you willend up eating *at least* one of each. (But that’s not necessarily a bad thing!) Also, each member of your family will also eat *at least* one of each, so you will be lucky if you have any left!!

No worries though – cookies are meant to be enjoyed:) Especially warm from the oven! And with virtually no fat, you won’t feel guilty!

Ok, so I made these 2 meringues from my “base” meringue recipe. In French cooking, they have their “5 Mother Sauces” from which every sauce evolved from. So this is my “Mother Meringue”

Here’s what you need:
2 egg whites — from pastured, farm fresh eggs
1/4 tsp cream of tartar
1/4 cup organic sugar
1 cup powdered sugar

Preheat oven to 375. Beat egg whites in a stand mixer. When they become foamy, add your cream of tartar. When they form soft peaks, slowly add your sugar. Then beat on high for about 7 minutes, until stiff peaks form. Stop your mixer and sift in your powdered sugar. Then, fold it in — about 35-40 folds.

Meet your Mother Meringue.

From there, I divided the meringue in 2. I put half in another bowl and set it aside.

Lets start with the Chocolate and Peanut Meringues!

Here’s what you need:
1/2 recipe Mother Meringue
1/4 cup salted peanuts, chopped
3 Tbsp – 1/4 cup chocolate chips

Chocolate Peanut Meringues cooling:)

Fold your chopped peanuts and chocolate chips into your meringue. Spoon about 1 Tbsp onto your parchment-paper-lined baking sheet. Turn the oven down to 325 and bake for 10-12 minutes, rotating
the pan half way through. Crunchy and amazing! Eat one warm while the chocolate is still melty!!

the definition of salty and sweet!

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