Ingredients
- 2 large egg whites
- ½ tsp cream of tartar
- ¾ cup sugar
- ½ tsp vanilla bean paste
- ¼ tsp ground cardamom
- ¾ cup bittersweet chocolate chips
- ¾ cup chopped toasted pecans
- ¼ cup dried cherries
- Coarse sea salt
How to Make It
- Preheat the oven to 350°. In a stand mixer fitted with the whisk, beat egg whites with the cream of tartar at medium speed until soft peaks start to form 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.
