Prep 30 mins
Cook 15 mins
THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!
- 3 egg whites
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄2 cup ground blanched almond
- 1⁄2 teaspoon vanilla
- 1 cup semisweet chocolate piece
- Preheat oven to 350.
- Melt chocolate in a pan or bowl set over hot water on the stove.
- Let cool.
- Beat egg white and salt until stiff, but not dry.
- Gradually beat in sugar until the mixture is very stiff and satiny.
- Fold in the almonds, vanilla and melted chocolate.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 15 minutes.
- it's best to take these off with a spatula while still warm].
- if you want to cheat, these can also be baked on brown paper or parchment paper.
These cookies taste great!! My cookies came out thinner than I wanted but I think it was because I didn't beat my whites enough. Next time I will beat them longer and fold very gently so that the batter has more body and can sort of pile up rather than spread on the sheet. Also, I love walnuts so I used coarsely chopped walnuts instead of almonds.