Alona loves meringues. These cookies combine meringues with chocolate AND nuts AND cherries. What can be better?! Here's the original recipe: http://www.foodandwine.com/recipes/forgotten-cookies. These cookies are absolutely amazing. We have made them a few times and they are super easy and quick to make. (We usually have no patience to wait the 8+ hours.. they are gone before then). The cardamom really adds a unique flavor to the cookies. We do not have vanilla paste, so we just substitute vanilla extract and that seems to work. This time we made the recipe with Kirkland brand cherries and that seems to work better than the drier cherries from Sprouts. Nick didn't even notice the cherries in the cookies this time, whereas previous times he said they were too tart and actually liked the batch without cherries altogether. Also, we use eggs from our chickens, so they whip up extra good compared to the store bought ones. We haven't even had store bought eggs in over a year.
This recipe seems very versatile and adjustable, where you can take out an ingredient you don't like (cherries, nuts, or chocolate).
This recipe seems very versatile and adjustable, where you can take out an ingredient you don't like (cherries, nuts, or chocolate).
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| the inside of the delicious cookie |
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| Out of the oven! |
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| Going into the oven! |
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| All ingredients added |
Ingredients:
2 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
3/4 cup bittersweet chocolate chips
3/4 cup chopped toasted pecans
1/4 cup dried cherries
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
3/4 cup bittersweet chocolate chips
3/4 cup chopped toasted pecans
1/4 cup dried cherries
Directions:
1. Preheat the oven to 350°.
2. In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form, 1 to 2 minutes. With the machine on, gradually add the sugar. Add the vanilla extract and cardamom and beat at high speed until stiff peaks form, about 3 minutes.
3. Using a spatula, scrape down the side and bottom of the bowl and fold in the chocolate chips, pecans and cherries.
4. Using 2 spoons, drop 2-inch balls of the meringue mixture onto a large foil-lined baking sheet.
5. Bake for 10 minutes. Turn the oven off and leave the cookies in for at least 8 hours or overnight before serving.
2. In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form, 1 to 2 minutes. With the machine on, gradually add the sugar. Add the vanilla extract and cardamom and beat at high speed until stiff peaks form, about 3 minutes.
3. Using a spatula, scrape down the side and bottom of the bowl and fold in the chocolate chips, pecans and cherries.
4. Using 2 spoons, drop 2-inch balls of the meringue mixture onto a large foil-lined baking sheet.
5. Bake for 10 minutes. Turn the oven off and leave the cookies in for at least 8 hours or overnight before serving.
What we liked:
The meringue cookies are delicous!!!
What we didn't like:
Nothing, it was all great, but from previous experience, make sure the cherries are not too tart and dry.
What Kaspian thought about it:
It's not chocolate, so he did not deem it worthy of his attention.
Next time:
No Changes Needed.
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