Saturday, October 27, 2007

Gluten Free Ghosty Cookies

4 lg. egg whites
1 pinch of salt
1 c granulated sugar
2 t vanilla extract
1/2 c chocolate chips

1. Preheat oven to 275.
2. With electric mixer, beat egg whites on medium speed until foamy. Add salt. Add sugar slowly while continuing to beat. Add vanilla. Beat continuously.
3. Beat until peaky and glossy. Fold in chocolate chips.
4. Glob onto cookie sheet in ghost-like form.
5. Bake 20 minutes. Rotate pan. Tell everyone in the house to settle down already because they are only half done cooking.
6. Bake 20 more minutes. Cool and serve. Store in air-tight container at room temperature.

Clean up mess. Lots of mess. Then more mess. Wow, are these messy. If you use dairy-free chips, this could easily be GF and CF. It's basically meringue.

Adapted from April 2007 Scholastic Parent and Child Magazine

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