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About the Recipe: The angel light meringue cookies were very soft. The chocolate was a delightful melting surprise and enhanced by the orange zest. I prepared these cookies in a larger size and flatter shape. The larger size cookies crumbled much easier than the ones that were prepared in a smaller size.
Recipe by: Chef Sarah Grueneberg, Monteverde Restaurant & Pastificio
“These blueberry walnut cookies may be gluten and diary-free, but we think that’s just another way of saying they’re deliciously simple. Chef Sarah Grueneberg calls these blueberry walnut “forgotten” cookies as they cool down in the oven overnight”
For More Information See: https://www.blueberrycouncil.org/blueberry-recipe/blueberry-walnut-cookies/
Cook’s Note: I use blueberry flavored cranberries for the recipe. I decided to soften the blueberries in hot water and then remove excess liquid. I did this so the fruit would be softer in the finished cookie. I also made these larger than the cranberry recipe. They are very fragile so I didn’t use them for ice cream sandwiches.
Serving suggestion: Create larger cookies (2-2.5 inches wide) then flatten before baking. Use wider, larger cookies for ice cream sandwiches.