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 calories
carbohydrate: 17.8 g
cholesterol: 2.2 mg
fat: 3.7 g
fiber: 0.3 g
protein: 3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 14.8 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

4 dozen cookies

Recipe Note

A light crisp cookie covered in milk chocolate that's scrumptious!

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