Fig, chocolate, and walnut meringue cookies

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn.

Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.

According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs contain many antioxidants. They are good source of flavonoids and polyphenols including gallic acid, chlorogenic acid, syringic acid, etc. In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity.

On to the meringue recipe. Meringue is simply a mixture of stiffly beaten egg whites and sugar that is used in confections and desserts. The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Meringues are eaten as small “kisses” or as cases and toppings for fruits, ice cream, puddings, and the like.

Ingredients

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon cider or white vinegar
• 1 + 1/3 cup white sugar
• 2 tablespoon unsweetened cocoa powder
• 4-6 dried figs, stalks removed, chopped
• 4 tablespoons fig spread/jam (or pulped fresh figs)
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped, toasted walnuts

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Add vinegar and slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Beat in fig spread.
3. Fold in cocoa, figs, walnuts, and chocolate chips.
4. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 minutes.

Makes ~ 4 dozen.

Posted by Andrew
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