These meringues are simple to make and don’t require any modifications to be gluten free! You can eat them with or without the chocolate coating, depending on how much you like chocolate.
From Real Simple
Yield: 24 meringues
- 2 egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 1/4 teaspoon salt
- 1 pinch cream of tartar
- 1/2 cup sugar
- 4 ounces bittersweet chocolate, melted and cooled to room temperature
- Preheat oven to 200° F.
- Using a mixer, beat the egg whites with the vanilla, espresso powder (if using), salt, and cream of tartar on medium-high speed until soft peaks form.
- Beat in sugar 1 tablespoon at a time.
- Increase mixer speed to high and beat until the mixture holds glossy peaks.
- Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
- Bake until dry, crisp, and firm, about 2 hours. (The meringues are done when they release easily from the parchment.)
- Turn off the oven, prop open the door about ½ inch (use the handle of a wooden spoon), and let the meringues sit inside for 1 hour.
- Slide the parchment (with the meringues on top) onto wire racks and let cool completely.
- Melt chocolate in a small bowl and let cool to room temperature.
- Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets and refrigerate just until the chocolate is set, 25 to 30 minutes.
- Store the cookies in an airtight container at room temperature for up to 3 days.
These French cookies are very buttery and have both a crumbly and tender texture. I’ve never had the non-gluten-free version, but my friends and I all enjoy the gluten-free type, so that’s a good sign!
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon salt, preferably fine sea salt (but normal salt is just fine)
- 2 egg yolks, at room temperature
- 2 cups gluten-free OR all-purpose flour
- Decorating (coarse) sugar
- Using a stand mixer with a paddle attachment, or a hand mixer, beat butter on medium speed until it is smooth and very creamy.
- Add sugars and salt and beat about 1 minute. Only beat until the mixture is smooth; you don’t want it to be airy and fluffy.
- On low speed, beat in egg yolks.
- Stir in flour partially, then finish beating it in on low speed for 30 seconds. Beat just until flour is completely incorporated and the dough looks uniformly moist. The dough won’t come together in a ball. It will look moist and clumpy and feel a little like Play-Doh.
- Scrape dough onto work surface, gather it into a ball, and divide in half.
- Lay each half on a piece of plastic wrap and shape into a 9 inch-long log.
- Wrap logs tightly with plastic wrap and refrigerate for at least 3 hours and up to 3 days. (They can be frozen for up to 2 months.) To help keep a log round, you can slit the cardboard tube from a paper towel and store the log inside.
- Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
- Beat an egg yolk in a small bowl.
- Remove one log from refrigerator and unwrap it, leaving it on the plastic wrap. Brush yolk all over the log.
- Sprinkle entire surface of log with decorating sugar.
- Slice log into cookies that are 1/3-inch thick. To help keep log round, rotate log a little with each slice.
- Place cookies on baking sheet, spaced 1 inch apart.
- Bake for 17 minutes if gluten free OR 17-20 minutes if not. When done, the cookies will be light brown on the bottom, lightly golden around the edges, and pale on top. If you touch the top, they will still feel tender.
- Let cookies cool on baking sheet for 1-2 minutes. Using a wide metal spatula, carefully move cookies to a wire rack to finish cooling. The gluten-free cookies are prone to cracking and crumbling, so handle them carefully.
- Repeat process with second log.
I made these scones for a friend who’d just gotten off a long flight from Europe. I think the texture is quite good, and the golden-brown color is similar to that of non-gluten-free scones. I’d add a lot of chocolate chips, dried fruit, and/or nuts, though, because you can definitely taste the difference from normal flour (which isn’t necessarily a bad thing).
Update: You should really try spreading them with clotted cream!
The original recipe is here:
King Arthur Flour Scones
Adapted from King Arthur Flour
Yield: 12 scones
2 3/4 cups gluten-free OR all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chocolate chips, chopped dried fruit, nuts, or a combination (optional)
2 teaspoons vanilla extract
1/2 cup half and half or milk (I always use non-fat milk and it works fine)
- If using gluten-free flour, preheat oven to 425°F.
- In a large mixing bowl, stir together flour, sugar, salt, and baking powder.
- Using your fingers, work butter into the flour mixture until the largest pieces of butter are about the size of small peas.
- Stir in fruit, chips, and/or nuts, if using.
- In a small bowl, mix together eggs, vanilla extract, and half and half or milk.
- Stir the liquid mixture into flour mixture. The dough should hold together. If not, add some more half and half or milk.
- Line baking sheet with parchment paper or aluminum foil.
- Divide dough into 12 portions and shape them on the baking sheet into triangles about 3/4″ thick. Separate them by about an inch.
- If using gluten-free flour, put baking sheet straight into the oven. If using all-purpose flour, place baking sheet in freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake scones for 20 minutes if gluten free OR 20 to 25 minutes if not. They will look golden brown when done.
- Remove scones from oven. Cool briefly on baking sheet and serve warm.