Prep Time
15 min
Cook Time
25 min
Yields
36 servings
Crunchy, crispy meringue cookies filled with chopped dried cherries – and gluten-free to boot! Courtesy of Allison Kent.
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ingredients
2
egg whites, at room temperature
½
tsp (2 mL) cream of tartar
½
cup (125 mL) granulated sugar
½
tsp (2 mL) vanilla extract
¾
cup (175 mL) semi-sweet chocolate chips
½
cup (125 mL) dried cherries, chopped
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directions
Step 1
In large bowl and using electric beaters, beat egg whites until foamy. Add cream of tartar; beat just until fluffy. Gradually add sugar, 2 tbsp (25 mL) at a time, and beating until stiff and glossy. Beat in vanilla just until combined; fold in chocolate chips and cherries.
Step 2
Drop by tablespoonfuls onto parchment paper-lined baking sheets. Bake in preheated 250°F (120°C) oven until firm and set, 25 to 30 minutes. Let cool on pans on racks (store in airtight container for up to 5 days).