- Hands-on time:
- 15 mins. to 25 mins.
- Baking time:
- 1 hrs 30 mins. to 1 hrs 30 mins.
- Total time:
- 3 hrs 55 mins. to 9 hrs 55 mins.
- 20 to 24 meringues
These incredibly light, crisp candies come with a secret: a chunk of dark chocolate or candied cherry, hidden beneath a snowy meringue peak. Or not; the more basic version has you simply plop the "treasure" atop the dollop of meringue before baking. Either way, these easy treats are perfect for Valentine's Day, when chocolate rules and red cherries are the perfect complement to the day's signature color.
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- dash of salt
- 113g granulated sugar
- candied cherries and/or bittersweet or semisweet chocolate chunks; we like Peter's Burgundy chunks
- 1) Preheat the oven to 200°F. Line a baking sheet with parchment (first choice), or lightly grease it.
- 2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
- 3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
- 4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.
- 5) If you don't want to pipe meringues, simply drop by tablespoonfuls onto the sheet. A tablespoon cookie scoop works well here. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.
- 6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they're completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.
- Yield: approximately 20 to 24 meringues.
Tips from our bakers
- This recipe is very easily doubled, if you're baking for a crowd; simply double all of the ingredients and use two baking sheets.