Sweet Potato Cookies Marshmallow (Print Version)

# Ingredients:

→ Dry Ingredients

01 - Gluten-free flour
02 - Cornstarch or arrowroot powder
03 - Salt
04 - Baking soda
05 - Baking powder

→ Sweetening & Flavoring

06 - Brown sugar or coconut sugar
07 - Ground cinnamon
08 - Vanilla extract

→ Wet Ingredients

09 - Egg
10 - Egg yolk
11 - Cooked and mashed sweet potato
12 - Butter

→ Optional Toppings

13 - Caramel drizzle
14 - Finely chopped pecans

→ Meringue

15 - Egg whites
16 - Sugar

# Instructions:

01 - Preheat the oven and line your baking sheets with parchment.
02 - Cream together the butter and sugar, then add eggs, vanilla, and mashed sweet potato until well blended.
03 - Add dry ingredients gradually, mixing until just combined.
04 - Portion the dough onto baking sheets and bake until set. Let the cookies cool completely.
05 - Whisk egg whites and sugar over simmering water until frothy, then beat until fluffy.
06 - Pipe meringue on cooled cookies and lightly toast with a torch. Finish with a drizzle of caramel and sprinkle of pecans if desired.

# Notes:

01 - For consistent baking results, use an oven thermometer to verify the internal temperature of your oven.
02 - You can substitute gluten-free flour with all-purpose flour in equal amounts if desired.
03 - Feel free to use regular dairy products if preferred; no adjustments are needed for the recipe.

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