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Sunday, September 18, 2011

Chocolate Almond Meringue Cookies

Adapted from this recipe at Strawberry Spice

Well, I was going to make these cookies for a tailgate, but said tailgate was canceled, so I just halved the recipe and made them anyway. The halved recipe made about a dozen cookies.


1/3 cup sliced almonds
1/2 cup confectioner’s sugar (plus extra for dusting if desired)
1/8 cup cocoa powder
2 egg whites
Pinch of salt
1/4 cup sugar
1/4 teaspoon vanilla
As many semi-sweet chocolate chips as you want (I used about a third of a bag)

First of all, do something with your almonds. If you so desire, you can pulverize them in a food processor and have a fine almond flour for your cookies. If you want some extra texture in your cookies or don't have a food processor, put your almonds in a bag and start smashing away until you get the desired consistency.

I don't recommend using your remote to do this, but it will get the job done.

Now combine the powdered sugar, cocoa and almonds.



And mix!

Add the chocolate chips.

Now turn your attention to the egg whites.

Whip them (whip them good) with the salt until they're opaque.

Increase the speed and gradually add sugar. Beat the egg whites and sugar until they're smooth and glossy. Basically, you want the Lucius Malfoy of egg whites.

Pimp cane optional

Once they're glossy, make sure the meringue holds a stiff peak. Then beat in the vanilla.

Now fold the sugar mixture into the meringue. It will deflate a bit. Be sure to not over-mix.

Drop by tablespoonfuls onto parchment-paper-lined cookie sheets. You can dust them with sugar if desired.
I personally like them both ways.

Bake at 300 degrees for 10 minutes, then without opening the oven door, reduce the temperature to 200 degrees and bake for an hour longer. If you prefer a more undercooked cookie (or are impatient), feel free to knock off the last ten minutes like I did.

Let them cool completely. They're worth it.

Chewy, crunchy chocolate clouds of loveliness... on a paper towel

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