Sweet Potato Cookies Marshmallow (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1.1 cups gluten-free flour
02 -
1 tablespoon cornstarch or arrowroot powder
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/2 cup brown sugar or coconut sugar
→ Wet Ingredients
07 -
1 large egg
08 -
1 egg yolk
09 -
1 teaspoon vanilla extract
10 -
3/4 cup cooked and mashed sweet potato
11 -
1/2 teaspoon ground cinnamon
12 -
1/2 cup butter, softened
→ Meringue Topping
13 -
2 egg whites
14 -
1/2 cup sugar
→ Optional Toppings
15 -
Drizzle of caramel
16 -
2 tablespoons finely chopped pecans
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
02 -
Cream together softened butter and sugar until light and fluffy. Add the egg, egg yolk, vanilla extract, and mashed sweet potato. Mix until well blended.
03 -
In a separate bowl, combine gluten-free flour, cornstarch, salt, baking soda, baking powder, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
04 -
Portion the dough onto the prepared baking sheets, spacing them evenly. Bake for 10-12 minutes or until set. Remove from the oven and let the cookies cool completely.
05 -
Place the egg whites and sugar over simmering water, whisking until frothy. Remove from heat and beat the mixture until stiff peaks form.
06 -
Pipe the meringue onto the cooled cookies. Use a kitchen torch to lightly toast the meringue, if desired.
07 -
Drizzle caramel over the cookies and sprinkle with finely chopped pecans, if desired.
# Notes:
01 -
Make sure the cookies are completely cooled before adding the meringue topping to prevent it from melting.