Chocolate Covered Almond Meringue Cookies recipe
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Ingredients
- 6 egg whites at room temperature 1 ¼ cups white sugar 8 ounces ground almonds 2 ¼ cups confectioners' sugar 1 pound milk chocolate, broken into pieces
Nutrition Info
- 113.9 caloriescarbohydrate: 17.8 gcholesterol: 2.2 mgfat: 3.7 gfiber: 0.3 gprotein: 3 gsaturatedFat: 1.6 gservingSize: -sodium: 14.8 mgsugar: 15.6 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Covered Almond Meringue Cookies
Directions
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Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Mix ground almonds and confectioners' sugar together in a separate bowl, fold into egg white mixture. Transfer mixture to a piping bag, pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets, refrigerate until set.