-Scant 1/4 cup vegetable oil

-4 1/2 oz semi-sweet chocolate chopped

-2 eggs at room temperature

-1 teaspoon vanilla extract

-3/4 cup quinoa flour

-3 Tablespoons rice flour

-1 Teaspoon baking powder

-1/2 cup sugar

Preheat oven to 400°F. Lightly oil an 8×8 inch baking pan or dish.

Stir the oil with the chocolate in the top of  a double boiler set over simmering water, until the chocolate is melted and the mixture is smooth. Beat the eggs and add to the chocolate, whisking vigorously. Beat in the vanilla and let the mixture cool until it’s warm. Combine the flours, baking powder and sugar then beat into chocolate mixture to form a dough. Spread the dough into the prepared pan and bake for 10-15 minutes. Allow to cool then cut into squares.

4 egg whites

¼ tsp cream of tartar

1 cup fine sugar

1 tsp vanilla extract (or almond extract)

Optional - Lemon or orange zest

Preheat oven to 250 F

In large bowl, beat egg white on low speed until they are frothy. Add the cream of tartar and continue beating until the whites form soft peaks. Add the sugar very, very slowly so that the egg whites can incorporate it. Continue beating until the sugar is dissolved and white, shiny peaks form. Beat the vanilla in last, but also slowly. At this point you can add you zest very slowly as well.Cover cookie sheet with baking parchment (wax paper). You can either spoon drop the mixture onto the sheet or use a pastry bag to put on the cookie sheet.

Bake 1 hour

Leave the meringue in the oven for an additional hour with the heat turned off and the oven door closed.

Makes – 24 cookies