Chewy meringue cookies
This is actually a recipe that “happened by mistake” some seven years ago, and it is our favorite ever since. Easy to prepare, fast and so, so chewy. It needs a plate for serving and, in case of emergency, some whipped cream, too.
140 g egg whites
pinch of sea salt
140 g caster sugar
140 Demerara sugar
2 tbsp corn flour
1/2 tonka bean, grated or 1/3 tsp vanilla powder
100 g candied chaenomele pieces (small, flowering quince)
70 g toasted hazelnuts, chopped roughly
Preheat the oven to 200°. Line a baking pan with parchment paper.
Place egg whites in a large bowl with a pinch of salt and beat until soft peaks form. Gradually add the sugars, beating for another approximate 5-7 minutes. While beating, add the tonka bean or vanilla. Beat until shiny peaks form. Then add cornstarch, hazelnuts and quince and mix just until incorporated – don’t over mix.
Take a spoonful of egg whites and place on the pan forming circles about 10 cm in diameter. Level them otherwise all the pointy peaks will burn.
Reduce oven heat to 160° and bake meringue for 20 -25 minutes. Turn off the oven, and open the oven the door slightly; place a wooden spoon in the crack and let the meringue cool completely.
You can eat them just like that or mix with some whipped cream for dessert.
Recipe and photos: Signe Meirāne
Photos taken with Sony alpha 7s