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Ron's Gluten-Free Chocolate Meringue Cookies

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Ron's Gluten-Free Chocolate Meringue Cookies

Ron's Gluten-Free Chocolate Meringue Cookies

You can never have too many dessert recipes, so give Ron's Gluten-Free Chocolate Meringue Cookies a try. This recipe serves 40. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 80 calories, 1g of protein, and 4g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up bittersweet chocolate, salt, vanillan extract, and a few other things to make it today.

Instructions

1
Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler.
Ingredients you will need
Bittersweet ChocolateBittersweet Chocolate
Equipment you will use
MicrowaveMicrowave
2
Let cool but not harden.
3
Add the vanilla.
Ingredients you will need
VanillaVanilla
4
Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
5
Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
Ingredients you will need
Lemon JuiceLemon Juice
Egg WhitesEgg Whites
VinegarVinegar
SaltSalt
Equipment you will use
Paper TowelsPaper Towels
Stand MixerStand Mixer
WhiskWhisk
BowlBowl
6
Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.)
Ingredients you will need
Egg WhitesEgg Whites
SugarSugar
Equipment you will use
BowlBowl
7
Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
Ingredients you will need
Bittersweet ChocolateBittersweet Chocolate
ChocolateChocolate
WalnutsWalnuts
8
Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
Equipment you will use
Baking SheetBaking Sheet
Ziploc BagsZiploc Bags
Pastry BagPastry Bag
9
Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
Ingredients you will need
CookiesCookies
CrustCrust
Equipment you will use
OvenOven
10
Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.
Equipment you will use
Baking SheetBaking Sheet
DifficultyExpert
Ready In45 m.
Servings40
Health Score0
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
Dish TypesDessert
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