Chocolate Covered Almond Meringue Cookies

Meringue cookies are loaded with almond meal and coated in chocolate for a light, crispy cookie.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 114 Calories

Ingredients

• 1 ¼ cups white sugar
• 2 ¼ cups confectioners' sugar
• 6 egg whites at room temperature
• 8 ounces ground almonds
• 1 pound milk chocolate, broken into pieces

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.