Sweet Potato Meringue Cookies: A Delightful Treat for Everyone
Light-as-air meringue cookies with a subtle sweet potato flavor and warm spices – a gluten-free, naturally sweetened treat perfect for holiday gifting or afternoon tea.
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- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups gluten-free flour blend
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup brown sugar or coconut sugar
- 1 whole egg plus separate yolk and whites
- 1 cup cooked and mashed sweet potato
- 1 teaspoon ground cinnamon
- ¼ cup butter softened
- 1 cup sugar for meringue
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 200°F (95°C). Line baking sheets with parchment.,Beat egg whites and cream of tartar until soft peaks form.,Gradually add sugar, beating until stiff glossy peaks form.,Gently fold in sweet potato puree, vanilla, and spices.,Pipe or spoon 1-inch mounds onto prepared sheets.,Bake 1.5 hours until crisp. Turn off oven and let cool inside for 1 hour.,Store in airtight container up to 2 weeks.
Notes
Ensure bowl/beaters are completely grease-free,Sweet potato puree must be completely cooled,Humidity affects results – best made on dry days,For uniform cookies, use piping bag with star tip,Add orange zest for citrus variation
Nutrition
- Serving Size: 1 cookie
- Calories: 28
- Sugar: 5g
- Sodium: 8mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 0.6g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/sweet-potato-meringue-cookies/
