Name: Chocolate-Pecan Meringues with Cherries
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 egg whites; ½ tsp lemon juice; ½ tsp vanilla extract; ¼ tsp salt; ¾ cup granulated sugar; 12 oz dark chocolate (70 percent), melted and cooled; ½ cup chopped dried cherries; ½ cup chopped pecans

Ingredients

Units Scale

4 egg whites
1/2 tsp lemon juice
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup granulated sugar
12 oz dark chocolate (70 percent), melted and cooled
1/2 cup chopped dried cherries
1/2 cup chopped pecans

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Instructions

Preheat the oven to 325 F/162 C. Place parchment paper on two rimmed baking sheets and set aside.
Beat the egg whites, lemon juice, vanilla extract, and salt in a stand mixer (or hand mixer) on medium speed until it is foamy and bubbly. Continue to beat on medium speed while gradually adding in the sugar, a few spoonfuls at a time. Once all the sugar is added, beat until the mixture forms stiff peaks. Do not overbeat.
Gently stir in the melted chocolate, chopped nuts, and chopped cherries using a rubber spatula.
Place half of the batter into a piping bag or gallon-size Ziploc bag. Snip one corner into a 1-inch hole. Pipe cookies (about 2 inches wide) onto the prepared baking sheets. If you don’t want to mess with piping, you can dollop batter onto the cookie sheets with a spoon. Place a whole pecan in the middle of each cookie.
Bake for 15 minutes or until the surface looks dry and is set. The insides will continue to set as the cookies cool. Let cool on the sheet pans. Makes around 30 cookies.