I love these cookies–they are light, just sweet enough, and really satisfying without being a cookie that’s going to linger around the hips for the Fourth of July. Low carbohydrate, fat free, what more could you ask for in a yummy Christmas cookie? They are also wheat free and flour-less. I’m not sure about the gluten–there is cornstarch in powdered sugar, and that can potentially include gluten, so you are on your own with that one, unfortunately.
These are also perfect for giving! Just bundle them together with a bright red or green ribbon, just as though they were actual logs. Along with some cocoa mix or a cappuccino mix…oh boy, you’ve got heaven in a package!
I’m not positive on the origin of this recipe…but I THINK it came from Rose Levenbaum’s cookie cookbook. That is another classic…and a must-have for any serious cookie baker too. This recipe has become a family favorite too.
Cook’s Hint: If you can’t get superfine sugar, take regular granulated sugar and run it DRY through your blender for several minutes.
Yule Log Meringues
- 1 c. powdered sugar
- 2 tbsp. unsweetened cocoa
- 4 large egg whites
- 1/2 tsp. cream of tartar
- 1/2 c. + 1 tbsp. superfine sugar
Whisk powdered sugar and cocoa together in a small bowl.
In a mixing bowl, beat egg whites until frothy. Add cream of tartar and beat at medium speed while gradually adding 1 tbsp. superfine sugar. When soft peaks form when the beater is raised, add 1 tbsp. of superfine sugar and increase the speed to high. When stiff peaks form when beater is raised slowly, gradually beat in the remaining superfine sugar and beat until very stiff and glossy. Sift the cocoa mixture over the meringue and fold it in, using a wire whisk or rubber spatula.
Spoon mixture into pastry bag with large star (#6 or 1/2″ diameter) pastry tube. Pipe the meringue onto parchment paper lined cookie sheets, about 1/2″ apart.
Allow the meringue Yule logs to dry for about 1 hr or until set. (When your finger touches the meringue surface, it remains intact.) Preheat oven to 200° F. Bake Yule logs for about 1 hr., or until completely set. Cool completely before removing from cookie sheets. Break logs into pieces about 4″ long. Must be stored in low humidity! these will keep for several months in cool, low humidity situations.