Gluten-Free Chocolate Lemon Meringue Cookies
This gluten-free lemon meringue cookie recipe includes a delectable chocolate coating. After you master this cookie recipe, feel free to modify it! For example, you might try substituting white chocolate for the coating, in place of the dark and milk chocolate.
Preparation time: 15 minutes
Cooking time: 40 minutes
Yield: 24 cookies
3 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup sugar
1/4 cup finely crushed hard lemon candies
1 cup dark chocolate chips
1/4 cup milk chocolate chips
Preheat the oven to 300 degrees F.
Line two cookie sheets with parchment paper and set aside.
Place the egg whites in a large mixer bowl and let stand at room temperature for 20 minutes. Add the salt and cream of tartar; beat on low speed until blended.
Increase speed to high and add the sugar, a tablespoon at a time, until the mixture is stiff and glossy.
The sugar should be dissolved; rub a little bit between your fingers. You shouldn’t feel any grains of sugar.
Fold in the lemon candies. Drop the mixture by teaspoons onto the prepared cookie sheets.
Bake for 30 to 40 minutes, or until the meringue bottoms start to turn light golden-brown.
The cookies should be firm but not browned.
Remove them from the oven and place the parchment paper, with the cookies, on wire racks.
Cool completely and then peel the cookies off the parchment paper.
Place the dark chocolate chips in a small, microwave-safe bowl. Microwave on high for 2 minutes, stirring halfway through the cooking time, until the chips melt. When the chips are melted, stir in the milk chocolate chips until smooth and combined.
Line the cookie sheets with waxed paper. Dip the bottoms of the cooled meringue cookies about 1/4 inch into the melted chocolate and place them on waxed paper. Let stand until firm.
Per serving: Calories 76 (From Fat 22); Fat 2g (Saturated 2g); Cholesterol 0mg; Sodium 22mg; Carbohydrate 14g; Dietary Fiber 1g; Protein 1g.