Morning Meringues

There can’t be an easier cookie recipe:

• Toast 3/4 cup pecans for 10 minutes at 350 F; 
• Whip two egg whites and 1/2 teaspoon cream of tarter until soft peaks form; 
• Add 1/2 cup cane sugar, 1/2 teaspoon vanilla bean paste and 1/4 teaspoon cardamom; whip 2-3 minutes until stiff peaks form;
• Gently fold in chopped pecans, 3/4 cup chocolate chips, and 1/2 cup dried cherries; 
• Drop 2” balls onto foil-lined cookie sheet;
• Bake in preheated 350 F oven for 5 minutes; turn off heat and leave to finish overnight (or at least 8 hours). 

Makes about 26 cookies. Store for up to 3 days in the fridge, or freeze. 

Ingredient List:

3/4 cup toasted chopped pecans
2 egg whites
1/2 teaspoon cream of tarter
1/2 cup cane sugar
1/2 teaspoon vanilla bean paste (or vanilla extract if not available )
1/4 teaspoon cardamom 

3/4 cup chocolate chips
1/2 cup dried cherries


#meringues #glutenfree #dairyfree #cookies

Recipe from November Food and Wine Magazine.