Sweet, dried blueberries and cherries make these melt-in-your-mouth meringues perfect for a light afternoon snack. Their luscious fruity center will have everyone coming back for more. These cookies are featured in my book Gluten Free Cookies
Makes 24 to 30 cookies
1/2 cup superfine sugar
1/4 cup powdered sugar
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup dried blueberries, chopped
1/4 cup dried cherries, chopped
Preheat oven to 250oF. Line cookie sheets with parchment.
In a small bowl, whisk together superfine sugar and powdered sugar.
In the small bowl of an electric mixer, combine egg whites, salt, and cream of tartar. Set mixer speed to high. Beat until soft peaks form. Add sugar mixture, 1 tablespoon at a time, until stiff peaks form, about 3 to 5 minutes. Turn off mixer and, using a rubber spatula, carefully fold in dried berries so as not to deflate the batter.
Drop rounded tablespoons of batter onto prepared cookie sheets, spacing them about 2 inches apart. Bake for 30 minutes. Turn oven off and leave cookies in oven for an additional 20 minutes. Transfer cookies, still on parchment sheets, to wire racks to cool completely.
Store cookies in an airtight container for up to 3 days.
Baker’s note: If you prefer, use 1/2 cup of just one type of berry.
Photo by Stacy Cramp, from my book “Gluten-Free Cookies”