Sour Cherry and Chocolate Meringue Cookies
Photography by 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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!