Perfect for afternoon tea, after dinner dessert or a quick pick me up, these meringue sandwich cookies are pop-in-your-mouth delicious.
Packed with sweet, nutty cashews, these light and airy cookies are crisp, chewy and naturally gluten free. When sandwiched together with the lusciously tart black cherry jam they transform into a fabulous treat for any occasion. Feel free to substitute with any of your favorite gluten free jams.
Making meringue can sometimes seem like a daunting task, but it's really not as hard as it seems. Be sure to bring your egg whites to room temperature, make certain that the bowl you use to whip them in is clean and free of any oils/dish soaps/grease, and add in the granulated sugar gradually so it disintegrates completely into the whipping egg whites. Finally bake these treats low and slow to create a crackly outside and soft inside.
Makes about 30 cookies
3/4 cup cashews 1/2 cup confectioners sugar pinch salt 2 egg whites 1 1/2 tablespoons granulated white sugar 1/2 cup jam; gluten-free
Preheat the oven to 300 degrees F.
Pulse together the cashews, confectioners sugar and salt in a food processor until finely ground. Set aside.
Whip egg whites in the bowl of a stand mixer until they whiten in color. Continuing to whip on medium-high speed, gradually add in granulated sugar and whip until stiff peaks form. Gently fold the cashew mixture into the egg whites in 3 additions.
Fill a piping bag (or a plastic bag) fitted with a number 3 star tip and pipe quarter-sized rounds on a parchment lined sheet pan. Bake 18 - 20 minutes until firm and lightly browned. Cool completely on wire racks.
When cookies are cool, sandwich two halves together with 1/2 teaspoon black cherry jam. Serve sandwiched meringues immediately - or within the day - once they are put together. Un-sandwiched meringues can be stored in an airtight container at room temperature for up to 2 days.