Sour Cherry and Chocolate Meringue Cookies

, from Issue #16. September, 2015
Photography by Nick Tresidder.
Sour Cherry and Chocolate Meringue Cookies

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 RelishStilton, Spiced Walnut and Celery Pâté with Toasted Walnut BreadAsian Noodles with Sesame Dressing and Barbecue Pork and A Red Salad.