Chocolate Almond Cookies
Soft and tender meringue cookies blended with almond flour and cocoa powder—irresistibly moreish with every bite.
Ingredients
Egg whites (2 medium eggs)
50g
Sugar
20g
Powdered sugar
100g
Cocoa powder
10g
Almond flour
60g
Instructions
1
Prepare ingredients
Mix all the powders together and sift. Line the baking tray with a thin steel sheet and set the oven temperature to 170°C.
2
Make meringue
Pour the egg whites into a bowl and beat with a whisk. When about 70% foamed, add the refined sugar and continue whisking. Keep beating until stiff peaks form.
3
Add the powder
Add the powder mixture to the egg whites in two batches, mixing thoroughly after each addition.
4
Pipe the chocolate and bake
Fit the piping bag with a round nozzle and fill it with the meringue mixture, taking care not to let it spill out. Pipe 3 cm diameter rounds onto the baking tray, spaced apart. Bake in the oven at 170°C for 15–18 minutes. If you can't bake them all at once, remove the baked almond chocolate cookies, cool the tray with water, and repeat the same process.
