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Makes about 4 dozen cookies 3 Henry's Large Egg Whites 1/4 tsp. cream of tartar 1/4 tsp. salt 1 tsp. gluten-free vanilla extract 1/2 tsp. gluten-free peppermint extract 4 drops natural gluten-free green food coloring (optional) 3/4 c. organic cane sugar 1 c. chopped Fair Trade semisweet chocolate or semisweet mini chocolate chips (make sure they're gluten-free) 1/2 c. organic sliced almonds, finely chopped Preheat oven to 300°F. Beat egg whites until opaque and glossy. Add cream of tartar, salt, vanilla, peppermint and food coloring. Add sugar gradually and beat until stiff peaks form. Fold in chocolate and nuts. Line cookie sheets with parchment paper. Lightly spray with cooking spray. Place dough in pastry bag with a 1/2 inch fluted tip and pipe decorative mounds onto baking sheet, or simply use a two teaspoons and place mounds on baking sheet. Place cookies in oven. Turn off the oven and leave in closed oven overnight (about 12 hours). Please be aware, ingredients in products often change. Always check the label for the most recent ingredient information. If you are unsure as to whether or not a product contains gluten, please don't eat it. |
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