Meringue Cookies

These cookies disappeared quickly when Marylin Warner served them at a recent gathering. Even her husband who doesn’t eat sweets loved them.  They were crunchy on the outside and soft on the inside -- a heavenly treat!

When I made them the first time, the dried cranberries were too hard. Maybe it was my oven. I played around with the recipe until I got better results.  Although Marylin’s recipe and others for Forgotten or Overnight Cookies say you can leave them in the oven for 6 hours or overnight, it worked better for me in my oven if I took them out after 20 minutes.  If you want them crispy on the inside, go ahead and “forget” them. Crispier cookies are better with chocolate chips instead of dried fruit. I’m calling them Meringue Cookies since when I “forgot” them for a couple of hours, the hardened cranberries darn near cracked a tooth. 

Makes 1 to 2 dozen (depending on cookie size)

• 2 egg whites
• 1/4 c sugar
• 1 c almonds, ground
• 1 c dried cranberries, raisins or mini chocolate chips

Beat egg whites in bowl until stiff peaks form.  Gently fold in sugar. Grind almonds in food processor or manually in a food chopper. If you use a food processor, pulse several times just until all the big chunks are broken up into .  Stop before the almonds are like flour.  Add almonds and cranberries, raisins or chocolate chips. 

Preheat oven to 350. Spray cookie sheet with canola oil or line it with parchment paper.  Drop by tablespoon or teaspoon onto prepared cookie sheet.  Place cookie sheet on center rack in oven. Turn off oven after 5 minutes.  If you want a soft inside, check cookies after 15 minutes.  They should be lightly browned.