Sour Cherry and Chocolate Meringue Cookies
Photography Nick Tresidder.
INGREDIENTS
2 egg whites
200 grams caster sugar
½ cup dried sour cherries, roughly chopped
½ cup good dark chocolate, roughly chopped
1 teaspoon finely grated orange zest
¼ teaspoon cinnamon
1 tablespoon corn flour
METHOD
Preheat the oven to 100°C.
Beat the egg whites until soft peaks form. Add the sugar a little at a time to make a thick, shiny meringue. Toss all the remaining ingredients together in a bowl and using a large metal spoon, gently fold into the meringue.
Place spoonfuls on a lined baking tray and bake for about 25 minutes. The outside will be crisp and the inside still a little soft. Allow to cool then store in an airtight container. Makes about 25
Pantry Note: Sour cherries can be purchased from specialty food stores. Substitute dried cranberries if not available.
Menu: pack a summer picnic with Fillet of Beef Rolls with Black Olive and Currant Relish, Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread, Asian Noodles with Sesame Dressing and Barbecue Pork and A Red Salad.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.