Chocolate Covered Almond Meringue Cookies Recipe - Allrecipes.com
  • READY IN 3 hr

Chocolate Covered Almond Meringue Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 3 hrs

Footnotes

  • Cook's Note:
  • Variation: Spread French buttercream icing on bottom of cookie and top with another cookie. Coat in dark chocolate ganache. Chill in refrigerator.
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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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