I participated in ‘The Great Food Blogger Cookie Swap‘ again this year. Despite the fact that it isn’t Australian based, I still think it’s such a great cause and also so much fun to give and receive cookies. You can read about my experience last year, here.
This year I needed to bake gluten free cookies. Instead of trying to alter recipes and re invent the wheel so to speak I decided to go with something that was naturally gluten free, meringues. I made little meringue cookies with my own twist. These have a strong hit of coffee (hence the espresso title) and their bottoms are dipped in chocolate and almonds. The coffee, chocolate and almonds make the perfect combination.
These Espresso Meringue Cookies were sent to Erika Rax, The Little Blue Bicycle and The Aussie Kitchen. I received delicious Peanut Butter Choc Chip cookies from Erika Rax, spicy Ginger cookies from The Little Blue Bicycle (I can’t believe you’re only 14) and Triple Chocolate gluten free cookies from Fati’s Recipes. I have to admit, this cookie swap makes you feel like a little child again. I was constantly checking the mailbox and the door to see if I had received more cookies. Once the last one arrived I was so disappointed that I wasn’t going to be receiving any more. So, if you’re baking cookies, please post some to me.