Wednesday, January 27, 2021
If you have mucho egg whites leftover, say from making dumplings, then why not whisk 'em together into a cookie? I attempted these from SheriSilver's Fruit-Swirled Meringue Cookies, but the cherries I used didn't really produce any liquid/syrup, so I just used the cherry solids. If using solids, I suggest doubling the fruit used...but really a syrup would be much better. Probably macerating the cherries in sugar would help. The chunks made the insides nice and chewy, which was delightful, not sure the syrup would have the same effect.
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