chocolate-covered-almond-meringue-cookies

Chocolate Covered Almond Meringue Cookies

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  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    3 h
Chez Renee
Recipe by  Chez Renee

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

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Ingredients

Adjust Servings

Original recipe yields 4 dozen cookies

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.

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Nutrition

Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet

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Chocolate Covered Cherry Cookies II

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Shortbread Cookies with Chocolate and Almonds