What would you get if you combined the fudginess of a brownie, the chewiness of a macaron, and the lightness of a meringue? You would get this glorious chocolate meringue cookie which also has a bit of tartness from the dried cherries, and some crunch from the walnuts. The best part for me is that these cookies have no flour, so they are naturally gluten-free as well. They were fun to make, incredibly yummy, and I loved that they lasted a whole week. I usually share the cookies and desserts I make, but these David and I kept all to ourselves! I made these cookies one afternoon and let them cool on the pans while I went upstairs to finish some laundry. When I came back downstairs, David had come home from work and was standing over the cookies. “Did you taste one?” I asked. He replied, “No. I tasted four!”. Yes, they are that good. A big thank to you my mother-in-law for the recipe (Thank you Marge!) I think this recipe will provide a great base for a little experimentation. Next time I’m thinking about omitting the cherries and nuts, and then topping them with a drizzle of caramel, butterscotch, or perhaps more dark chocolate. Stay tuned!
from: Parade Magazine December 6th
makes: approximately 36 cookies
4 egg whites
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
pinch of salt
3/4 cup granulated sugar
12 oz (70-72% cacao) dark chocolate, melted and cooled
1/2 cup chopped walnuts, plus walnut halves for garnish
1/2 cup chopped dried cherries or cranberries
Melt the chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until completely smooth, and set aside to cool (you don’t want to add hot, melted chocolate to whipped egg whites).
Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
Using a hand mixer or standing mixer fitted with the whisk attachment, beat egg whites, lemon juice, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chocolate, walnuts, and cherries.
Scrape half of batter into a large zip-top plastic bag. Cut a 3/4 inch hole in one bottom corner of the bag. Pipe 2 inch cookies onto prepared cookie sheets. They don’t spread much, so you can place them somewhat close together. Repeat with remaining batter and a clean zip-top bag (although I fit all of the batter in one large zip top). Top each cookie with a walnut half.
Bake for 15 minutes or until outside is set and dry.
Cool completely on sheet pans. Store in an airtight container for up to a week.