Gluten Free Christmas Wreath Meringue Cookies

This is a light and enjoyable gluten free cookie recipe that is perfect for the holiday season. My son suffers from celiac disease and protein food allergies and these cookies are perfect to cure his sweet tooth during the holiday season. My younger son also likes these cookies because they melt in his mouth. They have a light texture that is sure to please with their impressive Christmas wreath design and decorative candied cherries. So, don't let celiac disease get in the way of your love for traditional Christmas cookies.

You will need a few utensils and things before you embark on this cookie recipe. First, you need an oven, hand mixer, teaspoon measuring spoon, one cup measuring cup, a paring knife to slice the cherries, a scraper or spatula, a large mixing bowl, pastry bag, large star tip for the pastry bag, parchment paper, and a cookie sheet.

Ingredients:

2 teaspoons almond extract

4 egg whites

½ teaspoon cream of tartar

1 cup sugar

4 drops of green food coloring

red and green candied cherries, sliced

Directions:

Preheat oven to 275° F. Mix almond extract, egg whites, and cream of tartar in a bowl. Beat a medium speed for about 1 minute (until soft peaks form), scraping the bowl frequently. Increase the speed to high and gradually add two tablespoons of sugar periodically until stiff peaks form (continue to scrape the bowl frequently) and until the sugar is almost completely dissolved (about 2-3 minutes). Stir in the green food coloring by hand.

Put the meringue in a pastry bag with a large star tip (I prefer number 8). Pipe the meringue onto cookie sheets lined with parchment paper in the shape of small Christmas wreaths, two inches in diameter. Decorate with candied cherries as the bow for the wreath. BAKE for 25 minutes at 275° F.

REDUCE oven to 250° F and continue baking for an additional 23 to 27 minutes or until the edges are set. Remove parchment paper from cookie sheet for cooling (leave the cookies on the parchment paper).

TIPS:

This recipe makes 3 ½ dozen cookies. The prep time is approximately 30 minutes and bake time is approximately 50 minutes.