This recipe has many variations. Instead of one cup of dried fruit, you can use 1/2 cup fruit and 1/2 cup mini semisweet chocolate chips just to add a little bit of choclate goodness to your Thursday.

Ingredients

Makes 20 cookies

• 3 large egg whites, at room temperature
• 1/2 cup confectioners’ sugar
• 1 cup dried peaches, apricots or other dried fruit, chopped into 1/4-inch pieces
• 1 cup sliced almonds or other chopped nuts
• 1 Tbs. cornstarch
• 1/4 tsp. ground cinnamon, optional

Method

1. Preheat oven to 300F.
2. With electric mixer on medium speed, beat egg whites until foamy. Gradually beat in sugar until meringue forms stiff, yet billowy, glossy peaks. Set aside.
3. Mix dried fruit, nuts, cornstarch and cinnamon, if using, in separate bowl. Fold meringue into nut mixture.
4. Spoon heaping tablespoon-sized dollops onto greased baking sheet or sheet lined with parchment paper (or for ease, use 1 1/2-inch ice cream scoop to drop perfect mounds).
5. Bake 40 minutes, or until meringues are lightly browned, set on outside and spring back when gently pressed in centers.

We made a batch with the choclate chips and they were gone after one afternooon. Yum.