This recipe comes from King Arthur Flour company in Vermont, USA.
Buried Treasure Meringues
These light treats are Dairy-Free and Gluten-Free. What makes them extra special is the drop of some dark chocolate or a candied cherry in the middle…. either placed atop the cookie or bury it like hidden treasure within the meringue before baking.
Hands-on time: 15 mins. to 25 mins.
Baking time: 1 hrs 30 mins. to 1 hrs 30 mins.
Total time: 3 hrs 55 mins. to 9 hrs 55 mins.
Yield: 20 to 24 meringues
2 large egg whites
1/4 tsp. cream of tartar
dash of salt
1/2 cup plus 1 TBsp. granulated sugar
Candied cherries and/or bittersweet or semisweet chocolate chunks; King Arthur Flour bakers like Peter’s Burgundy chunks.
2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.
5) If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.
6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.
Yield: approximately 20 to 24 meringues.