Sunday, November 8, 2015

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.

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