Gluten-Free Choco-Cherry Crunchy Meringue Cookies
- prep time 15 min
- total time 40 min
- serves 36
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
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.
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).
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