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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.