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Chocolate Covered Almond Meringue Cookies

Chocolate Covered Almond Meringue Cookies

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    3 h
Chez Renee

Chez Renee

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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