Day 9 of my 12 Days of Christmas Baking compilation.

My mom and I were just reminiscing about Christmas earlier this week and about how her mom was such an amazing, avid baker. She loved Christmas and hosting family dinners and around Christmas, her house was filled with holiday treats. She always had her go-to recipes: fudge, peanut butter and chocolate treats, sugar pie and her famous divinity with dried cherries.

The divinity treats were my mom’s favorite and they’ve never been made since then – pure white, crisp meringues gilded with specks of red dried cherries – very festive! This year, I’m resurrecting these traditional treats with Grandma on my mind. Noe that I‘m not a fan of cherries, so mine are made using chopped pistachios.  

Ingredients:

• 2 cups granulated sugar
• ½ cup water
• 1/3 cup light corn syrup
• 2 egg whites
• 1 tsp. pure vanilla extract
• 1/8 tsp. salt
• ½ cup diced candied cherries

Directions:

1. In a heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and cook, stirring frequently, until the sugar is completely dissolved and the mixture comes to a boil, about 3 minutes. After the mixture starts boiling, cook over medium heat, without stirring, until a candy thermometer reads 250 F (hard-ball stage). Remove the hot syrup from the heat, set aside.
2. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form, 3-4 minutes. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the beaten egg whites. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in the dried cherries.
3. Drop the meringue by the teaspoonful onto waxed paper. Store in airtight containers.

Makes about 3 dozen treats.

Recipe by Taste of Home.