01000110 01110010 01110101 01101001 01110100 00100000 01001101 01100101 01110010 01101001 01101110 01100111 01110101 01100101 00100000 01000100 01101111 01101110 01110101 01110100 01110011
Is a donut still a donut if the hole doesn’t go all the way through? This recipe is telling me “yes.”
01101101 01100101 01110010 01101001 01101110 01100111 01110101 01100101 00100000 01100011 01101111 01101111 01101011 01101001 01100101 01110011
Let me just start off by saying that these cookies were a pain for me to make (figuratively speaking, of course).
First, the mixer-attachment for my hand is faulty. It doesn’t take much mixing for it to overheat. Luckily, I was able to save the mixture but at the cost of some lights from my chest. They fell off while I was taking photos, as shown below:
To add to that trauma, this recipe calls for six dozen. But these cookies are so light and airy; they were not meant for robot hands. The force of my grip squished these cookies into unrecognizable blobs in mere seconds. By the time all was said and done, only about a dozen remained.
And then they were promptly devoured. But not by me.
After all of that, I didn’t even get to enjoy the cookies of my labor.
But that’s all right. I know you will appreciate them.
Cherry-Chocolate-Walnut Meringue Cookies
adapted from Taste of Home Church Supper Desserts
4 egg whites
1-1/4 cups sugar
1/3 cup chopped walnuts
1/3 cup chocolate chips
1/3 cup chopped candied cherries
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, chocolate chips, and candied cherries.
2. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 300 degrees for 20 minutes or until firm to the touch. Cool for 1 minute before removing to wire rack. Store in an airtight container.