- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon ground cardamom
- 3/4 cup bittersweet chocolate chips
- 3/4 cup chopped toasted pecans
- 1/4 cup dried cherries
- Coarse sea salt
How to make this recipe
Preheat the oven to 350°. In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form, 1 to 2 minutes. With the machine on, gradually add the sugar. Add the vanilla bean paste and cardamom and beat at high speed until stiff peaks form, about 3 minutes. Using a spatula, scrape down the side and bottom of the bowl and fold in the chocolate chips, pecans and cherries.
Using 2 spoons, drop 2-inch balls of the meringue mixture onto a large foil-lined baking sheet. Sprinkle the cookies with sea salt and bake for 5 minutes. Turn the oven off and leave the cookies in for at least 8 hours or overnight before serving.
The cookies can be stored in an airtight container for up to 3 days.