Meringue, Chocolate and Almond Cookies

By Cook | Apr 4, 2008

Hey Guys,
This recipe is one of those “4 ingredients+20 minutes=Amazing Almond Cookies”! That’s math I wouldn’t mind doing any day! The making time is short, BUT, as you know if you ever tried making meringue, baking time is up to 2.5 hours. So make sure you got your time line well planned. OK, here goes:

Ingredients:
(Makes about 40 cookies)

3 egg whites
3/4 cup ground almonds
1 cup (100 gr) dark chocolate, broken to cubes
1 cup sugar

Directions:

Heat oven up to 220 F (100C). If you got the Turbo option, turn it on, it will allow you to bake the whole quantity simultaneously.
Put the egg whites in the mixer bowl, whip in a high speed for 5 minutes, until a very stable foam is formed.
Add 1\2 cup sugar and continue mixing for 1 minute. Add another 1/2 cup sugar and almonds, mix together in “folding” motions.
In a pot, heat up 2 glasses of water. On top of it place a second pot. Make sure it’s not in contact with the water. Put Chocolate inside top pot and melt while mixing, until all pieces are gone.
Dip a teaspoon in chocolate mix and pour “chocolate lines” on top of foam. Using another teaspoon, place spoonful of chocolaty foam on baking dish, 1.5 inches apart (3 cm).
Put in oven and bake between 2-2.5 hours. Every now and then check the center of a cookie: if it’s dry - the cookies are ready!

Keep in a sealed container, up to 3 weeks.

Aren’t they GOOOD?? Enjoy,

Nitzan

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