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Tasty Recipes Chocolate Covered Almond Meringue Cookies

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Chocolate Covered Almond Meringue Cookies

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

Ingredients :

  • 6 egg whites at room temperature
  • 1 1/4 cups white sugar
  • 8 ounces ground almonds
  • 2 1/4 cups confectioners' sugar
  • 1 pound milk chocolate, broken into pieces

Instructions :

Prep : 15M Cook : 48M Ready in : 3H
  • Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes :

  • Variation: Spread French buttercream icing on bottom of cookie and top with another cookie. Coat in dark chocolate ganache. Chill in refrigerator.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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