Crunchy, crispy meringue cookies filled with chopped dried cherries – and gluten-free to boot! Courtesy of Allison Kent.
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.
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).