SPOOKtacular Gluten-Free Desserts – Macaroon Brain #Cookies #Recipe For A #GF Halloween

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Gluten-Free Macaroon Brain Cookies

BRAINS (15 macaroons), recipe courtesy SPOOKtacular Gluten-Free Halloween Desserts
(COCONUT MACAROONS)

These are delicious—and they really look like brains!

INGREDIENTS

• 3 egg whites
• 1 cup raw sugar (coconut or demerara sugar), pulverized
• 1/8 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 2 ½ cups dry unsweetened coconut flakes
• (for decorating )
• 8 ounces (240 grams) good quality chocolate
• 2 ounces (60 grams) Royal Icing
• red food coloring
• knife
• icing piping bag with #2 and #3 tips

INSTRUCTIONS

Preheat the oven to 325°F (162°C).
Line a baking tray with parchment paper.
Beat the egg whites until soft peaks form.
Add the sugar and vanilla and beat to combine well.
Carefully fold the coconut flakes into the egg mixture.
Using a tablespoon, drop the batter onto the lined baking tray, making sure that each cookie has an oval shape.
Bake for 15 to 17 minutes.
Let the cookies cool completely before decorating.

TO DECORATE

When the cookies have cooled, melt the chocolate in a bowl, over simmering water.

Using the back of a knife, draw a line down the center of each cookie. (Make sure you don’t cut all the way through the cookie to the bottom.)

Color the Royal Icing a deep red, put it into the piping bag, and, using the #3 tip, draw a red line in the indention at the cookie’s center.

Now, put the thinner (#2) tip on the piping bag and replace the icing with the melted chocolate. Trace little squiggles across the top of the cookie to replicate the brain.

Once the cookies are dry, they’re ready to eat!

ROYAL ICING (covers 6 – 8 cookies)

As we’ve said, most of the cookies in this book are decorated with Royal Icing.
You can also purchase prepared Royal Icing powder and add water, but it isn’t that difficult to make the icing from scratch.

If you have concerns about eating raw egg, then you should use pasteurized egg white for this icing, as it isn’t cooked.

1 large egg white (could be pasteurized)
1½ cups powdered sugar, sifted
1 teaspoon fresh lemon juice

Using an electric mixer, beat the egg white for a few seconds before adding the sugar and half of the lemon juice. The icing’s consistency should be smooth and heavy cream-like. Add the remaining lemon juice (and more if you feel it’s needed) one drop at a time. You may also add more sugar to suit your liking.
Just a few drops of liquid, more or less, will alter the icing’s consistency.
We recommend a thicker icing for outlining the cookie, and thinner icing for filling out the inside.

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SPOOKtacular Gluten-Free Halloween Desserts

• Paperback: 76 pages, 112 full-color images
• Publisher: Inner Splendor Media LLC; First Edition edition (October 3, 2013)
• ISBN-10: 0988964244
• ISBN-13: 978-0988964242
• Price $14.97 paperback / $4.99 Kindle

Click to read more about SPOOKtacular Gluten-free Halloween Desserts and see their Gluten-free Mexican Catrina Cookies Recipe.