These cookies sit in the oven overnight so they develop a chewy/crunch texture.
2 large egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla bean paste
1/4 tsp ground cardamom
3/4 cup bittersweet chocolate chips
3/4 chopped toasted pecans, walnuts or hazelnuts
1/4 cup dried cherries
Preheat oven to 350.
In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form, 1-2 min. With the mixer on, gradually add the sugar. Add the vanilla bean paste and cardamom and beat at high speed until stiff peaks form, about 3 min.
Using a spatula, scrape down the sides and bottom of the bowl and fold in the chocolate chips, nuts and cherries.
Using 2 spoons, drop 2-inch balls of the meringue mixture onto a large foil lined baking sheet. Sprinkle the cookies with sea salt (Maldon or Fleur de sel) and bake for 5 min.
Turn the oven off and leave the cookies in for at least 8 hours or overnight before serving.
Cookies can be stored in an airtight container for up to 3 days.
Recipe from Chef Sarah Grueneberg
Do you make cutting boards?