Chocolate Almond Meringue Cookies
February5
These Chocolate Almond Meringue Cookies are light as air and so very sweet… just like being in love!
Deliciously rich chocolate blended with almond butter holds the two cloud-like meringue cookies together. Oh, and they are gluten-free!
If you’ve never made meringue before here are a few important things to remember:
- Make this recipe when it’s not humid or rainy. Moisture makes meringues sticky.
- The egg whites should be at room temperature so you get more volume.
- Use superfine sugar so it dissolves easily into the egg whites.
- Make sure the beaters and bowls are grease free.
- Always beat the egg whites and cream of tartar together before adding the sugar.
- Add the sugar slowly… very slowly… so the meringue fluffs up.
- Use parchment paper when baking the meringues so they don’t stick to the sheet pan.
I tinted the meringue for the Chocolate Almond Meringue Cookies with food coloring and added raspberry flavoring. Cherry, strawberry or even vanilla would pair nicely with the chocolate almond filling.
You’ll fall in love with these little bites of heaven. Get the recipe here!
