Description
Light, crisp-on-the-outside, chewy-on-the-inside chocolate almond meringue cookies made with finely blitzed almonds and rich dark chocolate chunks for a decadent yet airy treat.
Ingredients
225 g natural almonds
3 egg whites
1 Tbsp white vinegar
1/4 tsp salt
1 cup sugar
1 tsp vanilla essence
200 g dark chocolate, chopped into small chunks
Instructions
- Preheat oven to 120°C (fan bake) and line three large baking trays with parchment paper.
- Blitz almonds in a food processor until fine, leaving a few small chunks for texture.
- In a stand mixer, beat egg whites, vinegar, and salt until stiff but not dry.
- With the mixer running, gradually add sugar and continue beating until stiff, glossy peaks form.
- Remove bowl from mixer and gently fold in vanilla, almonds, and chopped chocolate.
- Drop heaped teaspoon-sized portions onto the prepared trays.
- Bake for 40–45 minutes, until lightly golden but still chewy in the center.
- Cool completely before serving or storing.
Notes
Swap dark chocolate for white or milk chocolate.
Add cinnamon or espresso powder to deepen flavor.
Sprinkle chopped almonds on top before baking for extra crunch.
Add dried cranberries or orange zest for a festive twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 55
- Sugar: 6g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
