A Gluten Free Life Online

Other Gluten Free Life Sites

Tina Turbin, founder of GlutenFreeHelp.info reviews another incredible gluten-free company’s products.

Other Gluten Free Life Sites

• Small Business Debt Relief – Set Your Company Debt Free | simbarulez.com
• Importance of internet marketing company | Free Press Release
• Tina Fey and Steve Carell are ‘Crazy Tounge Lizards’: Date Night DVD Review | Small Screen Scoop

A Review of GLOW cookies

Other Gluten Free Life Sites

A quick cooking class on making tasty gluten-free chocolate chip cookies from a newbie in the gluten-free world. Check out Yumm.com for more posts on food, parenting, and other yummy things.

Other Gluten Free Life Sites

• Chocolate Chip Cookie Scones « Baking Bites
• Success! Chocolate Chip Cookies Recipe | azxcv
• Cooking Classes in Chicago | OSHA | Big Lunches

www.cybelepascal.com Award-winning allergen-free cookbook author, Cybele Pascal makes Double Choco Chunk Cookies, using Enjoy Life chocolate bars. Gluten-free baking, allergen-free baking, vegan baking, gluten-free, allergy friendly baking

Gluten Free WOW cookies Review! www.theceliacdiva.com

Learn how to cook gluten free cookies and have fun doing it! How to make the perfect gluten free cookie and feel like your cheating! Great tips for making those snacks you miss having. Learn how to bake gluten free with having the same texture, great taste and crunch!

Eating for Evolution, eatingforevolution.com (formerly Tiffany’s Healing Foods) presents Gluten Free Sweets & Treats. Starring Tiffany K. Pollard, directed by Mitchell Pickett, shot/edited by Joel Wallis, Fabrizio Productions, LLC

Eating for Evolution, eatingforevolution.com (formerly Tiffany’s Healing Foods) presents, Gluten free Sweets & Treats. This clip shares Tif’s philosophy of eating creative, sweet , gluten free, healthy snacks. Introduction, Starring Tiffany K. Pollard, directed by Mitchell Pickett, shot/edited by Joel Wallis, Fabrizio Productions, LLC

One of the most difficult times for folks with celiac or gluten intollerance is Christmas, a time of great baked treats, plates full of cookies that are so tempting. My sister, the cookie monster, found this especially distressing, so we went on a quest for treats that she not only could enjoy herself but were also special enough to share.

One of the first recipes we found was for Peppermint Meringues (see the recipe below). I’d only had meringue as topping for lemon pie, which leaves me underwhelmed, but we decided to give it a try. What a great treat they are! Since then we’ve tried lots of variations of baked meringue treats. Delicate and very pretty, they’re also delicious. Friends who wouldn’t know gluten if it bit them ask for these as part of their cookie trays.

The cookies are kind of fussy because the meringue is better done with a good beater and they need to be baked at a low temperature for quite a long time, but they are a bit of heaven with each bite.

Meringues work best when the egg whites are at room temperature.  They’re prettiest if you have both green and red crushed candies. Crush the candy in plastic storage bags, using your kitchen mallet.

Be careful that no yolk gets into the whites. If it does, or a piece of shell drops in, use an egg shell half to scoop it out.

Whites of 2 eggs
pinch of salt
1/8 tsp cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

Preheat oven to 225 F. Line cookie sheets with parchment paper or foil, shiny side down.

Beat egg whites until foamy. Add salt and cream of tartar and continue beating until soft peaks form when beaters are lifted. Beat in sugar 1 tbls at a time. Continue beating until meringue is very stiff and glossy.

Put meringue into a plastic storage bag; snip the corner of the bag to make a 1 inch opening. Squeeze 1 ½ inch mounded circles of meringue onto parchment spaced 1 inch apart. Sprinkle crushed peppermint candy over mounds.

Bake 1 ½ hours; meringues will look dry but not browned. Turn off oven and let meringues dry and cool with the oven door ajar. Loosen cookies from parchment.

Use this recipe as a starting point for your own variations. Meringues don’t have a heavy flavor of their own, so you can flavor and color your meringues and still have a delicate cookie.

Happy Baking!

VTD: Always Tasting: Holiday Cookies: Meringues

I have to admit to being picky about meringue cookies. I don’t like being surprised with …   Read more…

sugar & meringue: Oh by gosh, by golly… It’s time for mistletoe …

My Cookies & Cupcakes on Flickr. www.flickr.com. This is a Flickr badge showing items in a se…   Read more…

Ways to Use Leftover Egg Whites: Meringue Cookie Recipe Using …

Knowing what to do with leftover egg whites can be a challenge. Egg whites and sugar are the main in…   Read more…

Meringue Cookies – Fun & Food Cafe

meringue cookies Also known as Meringue Kisses, these delightfully light cookiesRead more…

I have to admit to being picky about meringue cookies. I don’t like being surprised with …   Read more…