Mostachones
Crispy on the outside and soft within, these vanilla-almond meringues can be enjoyed on their own or sandwiched in pairs with jam or melted dark chocolate.
Ingredients
Ground almonds
125 g
Powdered sugar
250 g
Egg whites
4
Vanilla extract
2-3 drops
Caster sugar
a pinch
Dark chocolate
125 g
Instructions
1
Step 1
Stack two baking trays and line the top one with baking parchment (the double layer prevents the bottoms from browning too deeply). Preheat the oven to 160°C.
2
Step 2
Sift the ground almonds and powdered sugar into a bowl, then sift again to ensure they are evenly combined. In a separate bowl, whisk the egg whites, vanilla extract, and a pinch of caster sugar until stiff, glossy peaks form.
3
Step 3
Using a stainless steel spoon, gently fold it into the meringue to keep as much volume as possible. The mixture should be glossy, smooth, and not runny.
4
Step 4
Spoon the batter into a piping bag fitted with a 7.5 mm diameter tip. Pipe small mounds about 3 cm in diameter onto the baking tray, leaving space between. Bake for 15 to 20 minutes until golden and crisp. Let cool on the tray for a few minutes, then transfer to a wire rack. Repeat with the remaining batter.
5
Step 5
Bring a pan half-filled with water to a boil, then remove from the heat. Place the dark chocolate in a heatproof bowl and set it over the pan to use the steam to melt the chocolate, stirring until smooth. Spread the chocolate on half of the cookies, sandwich with the remaining cookies, and let cool.
