With a busy work schedule, I’m always looking for unique make-ahead desserts. No one wants to be tied to the oven while trying to cook other recipes or make last minute errands. So while flying back home a couple weeks ago, I stumbled upon this recipe in Food & Wine Magazine and immediately flagged it for a dinner party I was planning.
These cookies are pretty darn sweet but have a nice surprise of bittersweet chocolate, tart dried cherries and buttery pecans. They are the perfect make ahead (and almost forget desserts) for a holiday party. I made them on a Thursday night right before bed, left them in the oven over night, put them in an air-tight container and pulled them out just before the party. With 8 hours in the oven, just don’t forget them for several days!
Forgotten Cookies, chef Sarah Grueneberg via Food & Wine Magazine
- 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
- 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.
we called depression cookies