These chocolate meringue cookies look quite unassuming from the outside – but don’t be fooled. The interior is chewy from the melted chocolate and chopped dried cherries, and there is a crunch from the meringue mixture and the smattering of nuts. These are a great gluten-free option and really satisfy a chocolate craving.
Image: Peter Muka
- 6 ounces semisweet chocolate, such as Ghirardelli, finely chopped
- 2 large egg whites
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ cup dried cherries, sweet or tart, finely chopped
- ⅓ cup toasted walnut or pecan halves, finely chopped
- Position racks in upper and lower third of oven. Preheat oven to 350°F. Line 2 baking sheet pans with parchment paper.
- Melt chocolate in top of double boiler or microwave; set aside to cool slightly.
- Place egg whites in a clean, grease-free bowl and beat with electric mixer on medium speed until soft peaks form. Add sugar gradually and whip on high speed until stiff, but not dry, peaks form. Beat in vanilla, then fold in melted chocolate until combined; fold in cherries and nuts. Drop by generous tablespoons on prepared pans 2 inches apart (we use a #40 Zeroll EZ Disher Food/Ice Cream Scoop).
- Bake for about 10 minutes or until crackled in appearance and dry on top; you should be able to lift the cookies from the pan. The insides will be very moist. Cool pans on racks for 5 minutes, then slide parchment onto racks to cool cookies completely. Store at room temperature in airtight container for up to 4 days.