Potato Marshmallow Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 cup coconut sugar or brown sugar
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1 tablespoon arrowroot powder or cornstarch
05 -
1/2 teaspoon salt
06 -
1.1 cups flour (gluten-free)
→ Wet Ingredients
07 -
1 egg yolk
08 -
1 teaspoon vanilla essence
09 -
1 large egg
10 -
1/2 teaspoon cinnamon powder
11 -
3/4 cup mashed sweet potato (cooked)
12 -
1/2 cup room-temperature butter
→ Meringue Topping
13 -
1/2 cup granulated sugar
14 -
2 egg whites
→ Optional Toppings
15 -
2 tablespoons chopped pecans (finely)
16 -
A drizzle of caramel sauce
# Instructions:
01 -
Set your oven to 175°C (or 350°F). Lay some parchment paper on your baking trays.
02 -
Beat together the softened butter and sugar until fluffy-like. Toss in the egg, egg yolk, mashed sweet potato, and vanilla, then mix till it’s all smooth.
03 -
Stir together the flour, salt, baking soda, baking powder, cinnamon, and arrowroot in a bowl. Gradually add this mix into the wet stuff, stirring just enough to combine.
04 -
Scoop the dough onto your prepped trays, spacing them apart. Bake for about 10 to 12 minutes until they’re set. Cool the cookies completely after removing them from the oven.
05 -
Over a pot of gently steaming water, whisk the sugar and egg whites until frothy. Then, whisk off heat until it forms stiff peaks.
06 -
Pipe the meringue neatly onto your cooled cookies. If you’ve got a kitchen torch handy, brown the meringue lightly to toast it.
07 -
Drizzle some caramel on your cookies and scatter finely chopped pecans over if you’d like.
# Notes:
01 -
Don’t add the meringue unless the cookies are fully cooled. Warm cookies will mess up the meringue!