I always think of these as Holiday Cookies. Since tomorrow is Easter I thought this would be a good time to share the recipe. Main ingredients are egg whites and sugar. Enjoy!
Oh, before you get started. The recipe below calls for the use of a pastry bag with a star (decorative) end. You can use a pastry bag with a hole cut in the bottom. Or simply use a spoon to plop the meringue onto the cookie sheets. Don’t worry…once baked they will all taste the same no matter what their shape.
1. For additional flavor options, add cinnamon or use peppermint (or any other flavored) extract instead of vanilla.
2. You can also add food coloring (just a drop will do) to change the color.
2 egg whites
1/4 tsp cream of tartar
pinch of salt (about 1/16 tsp)
1/2 cup superfine sugar
1/2 tsp vanilla extract
Preheat oven to 225 degrees F. Line two cookie sheets with parchment paper (the cookies will not spread while baking).
Beat the egg whites, cream of tartar and salt on low speed in a large mixing bowl with electric hand mixer until foamy with electric hand mixer (or a stand mixer).
Set mixer to high speed and gradually add sugar. (You can use a tablespoon. ) Sugar should dissolve between each addition. (Give about 20 seconds between each addition.)
Mixture should begin to form stiff peaks and it will actually become thick, fluffy and shiny. (It's very important to make sure that all of the sugar has dissolved.)
Stir in vanilla extract by using a low mixture setting or a spoon.
Fill a large pastry bag fitted with a large star end (or whatever you have and can even just cut a small hole in the end of the bag).
Fill the bag with meringue and pipe onto baking sheets. (Remember they won't spread.)
Bake in the over for about 1 hour to 1 hour and 15 minutes. Turn the oven off after time has elapsed, but do not open the door. Allow the cookies to cool completely with the door closed for 1 to 2 hours.
Main Tip: Use firm tofu always. I’ve never had a problem eating firm tofu, but ‘Silken’ (soft) tofu can be difficult to digest especially if you are more sensitive to the GOS and Fructan FODMAPS (found in wheat, rye, onions, garlic, legumes and lentils).
Crispy baked tofu goes well with leafy greens and wheat-free noodles, rice or quinoa.
The dish in the actual photo uses brown rice and flax seed noodles, but just about any gluten free noodle should work. Yet, I’m not sure if bean-based noodles, such as chickpea noodles, would be ideal. Noodles with a mixture of quinoa, corn, and rice are make good possibilities.
gluten free pasta, 12 – 16 oz
dark leafy green vegetable such as spinach, kale or chard, about 2 cups packed
shredded carrots and/or red bell pepper, 1/2 cup total
ground turkey (or other ground meat), 1 lb
1 tsp sea salt (or according to taste)
2 tsp dried chives or green part of green onion, finely diced (optional)
olive oil (garlic infused olive oil is a good option) for drizzling
feta cheese (optional)
Oil (coconut or avocado oil) or butter for cooking meatballs
Prepare gluten free pasta following its written directions. Rinse in cold water and set aside.
Mix ground meat, sea salt, pepper and chives/green onion tops (if using) and form into meatballs.
Add cooking oil/butter of choice to pan, heat to medium heat and cook meatballs on the stove top turning occasionally to brown all sides.
Turn heat to low, add carrots and/or red bell pepper and cover for an additional 2 minutes or so to cook thoroughly. You can add a few tablespoons of water to prevent burning. (Alternatively, you can cook meatballs in the oven at 400 F for about 20 minutes.)
Once the meatballs are ready, add leafy greens to the pan and allow to wilt.
Finally, add the pasta to the pan to re-warm.
When serving you might enjoy a drizzle of olive oil and sprinkle of Feta cheese.