Chocolate-almond meringue cookies - airy almond flour halves with cocoa, sandwiched together with Swiss meringue. The cookies bake for just 12-15 minutes at a low temperature, and the cream is whipped over a water bath, so it turns out thick and stable. A refined treat that will delight everyone at home - I recommend making it!
Chocolate-Almond Meringue Cookies
Airy almond flour cookies with cocoa, sandwiched together with Swiss meringue. A delicate, refined treat for tea time.
Ingredients
Method
Cookies
- Sift together the almond flour, powdered sugar and cocoa, and mix.
- In a separate bowl, whip the egg whites, gradually adding the sugar, until a stable foam forms.
- Fold the dry ingredients into the egg whites in batches and mix gently. Transfer the batter to a piping bag.
- Pipe rounds onto parchment paper, leaving about 3 cm between them. Let sit for 15 minutes so the batter spreads.
- Bake in an oven preheated to 150-160°C for 12-15 minutes. Peel the cookies off the parchment and let cool.
Meringue and assembly
- Set the egg white and sugar over a hot but not boiling water bath and heat to 60°C, whisking constantly.
- Remove from heat and whip with a mixer on high speed for 5-10 minutes until stiff peaks form and the mixture cools completely.
- Transfer the meringue to a piping bag, pipe onto half of the cookies and cover with the remaining halves. Decorate with chocolate drizzle if desired. Enjoy!
Notes
The cookies can be served right after assembly.
Tips
- Spacing between rounds should be at least 3 cm: the batter spreads slightly, and the rounds can merge.
- 15 minutes before baking is essential - during that time the rounds spread and level out, and the surface becomes smooth.
- Whip the meringue until it's fully cooled, 5-10 minutes: a warm cream won't hold its shape between the halves.
- Decorate the finished cookies with chocolate drizzle if you like - they're ready to eat right away.
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