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Irish Creme Chocolate Chip Meringues (Gluten Free, Dairy Free)

9:39 PM



Let's talk about a cookie that's less than 15 calories. Not a diet cookie, not one of those looks-pretty-but-tastes-nasty scams, not a made-from-kale cookie but a real, fresh, French (go figure) taste of heaven. They look like clouds, with a satisfying crispy chewiness that really hits the spot.

You can make meringues in almost every flavor possible, but my personal favorite is peppermint chip. We use the tiny baby chocolate chips—they're the perfect compliment to the lightness of the cookie. We make these red around the holidays, but this month we made them green to mimic an Irish cream cocktail. Easiest and quickest St. Patrick's Day treat ever!




Another sweet thing about meringues is that they're sometimes called "forgotten kisses." This sweet name comes from the fact that you put them into the oven, turn the oven off and forget about them for several hours. This means that, if you make them late at night, they'll cook safely and be ready for your (or your kid's) lunch in the morning. 

One note: we've tried several batches of these recently and have found that using real egg whites work better than using egg whites from a carton. Why? Because those have been pasteurized—they've been heated—so they react differently when cooked. They'll work but whites straight from eggs are best.



Prep Time: 20 minutes
Total Time: 3 hours
yields around 4 dozen cookies

Ingredients:

2 large egg whites, room temperature
2/3 cup granulated sugar
1/4 tsp. peppermint extract
3/4 tsp. pure vanilla extract
1 cup dairy-free mini chocolate chips
green food coloring

preheat your oven to 350˚F

1. Beat Your Egg Whites
There are two very important components to this step: your eggs must be at room temperature (not cold!) and you must whip them for long enough after you add the sugar (Step 2). Otherwise no matter what, you'll have flat and chewy cookies. In an electric mixer, beat your whites until they're white and foamy—about one minute.

2. Add The Rest
While the mixer is spinning, very slowly pour in about half the sugar. Add the peppermint and vanilla, then continue to beat and slowly pour in the rest of the sugar. This is the part where patience is key—whip this combination for several minutes until it is shiny, tight and forms peaks when you dip the whisk in and out. Once it's stiff, gently fold in the chocolate chips.

3. Divide And Bake
Line two baking sheets with parchment paper. Use a spoon to scoop the batter and plop it onto the cookie sheets about 1 inch apart (some recipes direct you to pipe it in order to achieve pretty little shapes, but the chocolate chips are too heavy and all end up in the first several cookies). Now comes the forgotten part: put them in the oven and turn it off. Do not touch them! Don't open it, don't crack it just to peak! It's tempting but don't, you'll let the heat out.

4. Wait For Two Hours!
After two hours of waiting, letting your oven cool and letting your cookies bake, you can finally take them out. Don't worry if you let them stay in there longer—we usually bake ours overnight.

I love to eat these on top of some delicious, dairy-free hot chocolate. They get all melty and delicious. Enjoy!


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