Welcome to my latest obsession. These delicate little white clouds scented with cardamom and vanilla, are filled with chocolate, cherries, and pecans. What flavor! It doesn't get much better than this in cookieland. Baked for only 5 minutes, then "forgotten" overnight in the oven to crisp up, they can then be stored in an airtight container for up to 3 days. As an added bonus, they are gluten free.
Makes about 18
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon ground cardamom
- 3/4 cup bittersweet chocolate chips
- 3/4 cup chopped toasted pecans
- 1/4 cup dried cherries
- coarse sea salt
Preheat oven to 350F. Line a baking sheet with foil or a silpat. Beat the egg whites with the cream of tartar in the bowl of an electric mixer until it forms soft peaks. With the beater still on, add the sugar a little at a time. Add the vanilla paste and cardamom and beat at high speed until stiff peaks form, about 3 minutes. Using a spatula, scrape down the sides and gently fold in the chocolate chips, pecans, and cherries.
Using 2 spoons, drop 2 inch balls of the meringue onto the lined baking sheet. Lightly sprinkle the tops with the coarse salt. Bake for 5 minutes, then turn the oven off and leave the cookies in the oven overnight or for at least 8 hours. Afterwards they can be stored in an airtight container for up to 3 days.
Recipe from Food and Wine magagzine
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