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Cherry Pecan Meringues

4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans

Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form.

Still beating, very gradually (1 tablespoons at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in dried cherries and pecans. Check out How To Make A Perfect Meringue.

Drop batter by tablespoonfuls onto prepared non-stick baking sheets, spacing about 1-inch apart.

Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets.

NOTE: Don't bake on a humid day, or your meringues may not dry.

Meringues can be stored in an airtight container for up to five days.

Yields 36 cookies.