Thyme-Meringue Cookies With Boozy Apple

• 1/2 firm apple, like Golden Delicious, peeled and cored, sliced into 1/2-inch pieces
• 2 1/2 tablespoons bourbon (like Makers Mark)
• 1 tablespoon organic dark brown sugar
• 1 tablespoon apple-cider vinegar
• 13 cup chopped walnuts
• 3/4 cup powdered sugar
• 1 teaspoon fresh thyme leaves
• 2 large egg whites, at room temperature
• 18 teaspoon cream of tartar
• Pinch of sea salt
• 1 tablespoon cane sugar
• 1/2 teaspoon vanilla extract

1. Preheat the oven to 275 degrees.
2. Line two baking sheets with parchment paper.
3. In a small, heavy-bottomed saucepan, add the apple, bourbon, dark brown sugar and vinegar.
4. Cook over medium-high heat until the mixture boils and liquid reduces, about 3 minutes.
5. Reduce the temperature to low and cover.
6. Stir the apple mixture every few minutes, until the apples have darkened and caramelized, 8 to 10 minutes.
7. Remove from the heat and let cool.
8. In a food processor, pulse the walnuts and powdered sugar until the walnuts are finely ground, about a minute.
9. Add the thyme and pulse for 10 seconds.
10. In a standing mixer or using a hand-held mixer, beat the egg whites, cream of tartar and salt until white and almost stiff, then slowly add the cane sugar and then the vanilla.
11. Increase the speed until the sugar is dissolved and the egg whites are thick and glossy.
12. Remove the beaters and gently fold in the walnut mixture in 3 additions.

apple, bourbon, brown sugar, applecider vinegar, walnuts, powdered sugar, thyme, egg whites, cream of tartar, salt, cane sugar, vanilla

Taken from cooking.nytimes.com/recipes/1014243 (may not work)