December 1, 2015
By: Martha Rose Shulman, New York Times Cooking
You don’t have to shop for gluten-free all-purpose flour to make great gluten-free Christmas cookies. Every holiday season, in addition to the sablées that I always make but that my sister, who has celiac, can’t eat, I make coconut macaroons and regular macarons, cookies that don’t call for flour. This year I wanted to expand my repertoire. So I solicited ideas for cookies that don’t require any wheat flour from a few pastry chefs around the country.
The veteran pastry chef and cookbook author Emily Luchetti sent me her recipe for chocolate chip meringue cookies, which are crispy on the outside, chewy on the inside, with a little crunch from the chocolate chips and just chocolaty enough.
Ms. Luchetti said meringue is the first thing she thinks of when she thinks gluten-free or flourless. “Chocolate works well with meringue, as it cuts the sweetness,” she said. “Often the problem with meringues is they’re too sugary and you don’t want a second bite. Cocoa and chocolate solve that problem. The contrasting textures of the cookie — both crunchy and soft in the center — are what make any cookie interesting and complex. This is hard to do without flour, but egg whites make it happen.”