you’re in love, your heart feels light as air and life is sweet... just like
these little French meringue cookies. Decadently
rich chocolate almond butter holds the two whispers of meringue together, for a
delicate crunch. It’s
important that the egg whites are at room temperature so they fluff up nicely.
Also, it’s best to use superfine sugar because it dissolves perfectly into the
egg whites. I used
raspberry flavoring in my meringue, but strawberry or cherry also pairs nicely
with the chocolate almond filling. Either way, these are cookies you’ll fall in
time for Valentine’s Day.
RECIPE: Chocolate Almond Meringue Cookies
Yields 12 cookies
Prep Time: 30 minutes
Cook Time: 2½ hours (includes resting time)
Total Time: 3 hours
3 egg whites at room temperature
½ teaspoon cream of tartar
3 drops red food coloring
½ teaspoon raspberry, cherry or strawberry extract or
¾ cup superfine sugar
2 ounces semi-sweet chocolate
3 tablespoons chunky almond butter
2 teaspoons powdered sugar
Placeoven racks in
upper and lower middle positions. Heat oven to 200°F.
Line 2 baking sheets with parchment
paper; set aside.
Beatthe egg whites and
cream of tartar with an electric mixer on high high speed for 60 seconds or
until mixture is frothy and smooth and looks like shaving cream with soft
Addthe food coloring
and extract or flavoring.
Addthe sugar 1
tablespoon at a time and continue to beat another 60 seconds or until the egg
whites are glossy and stiff peaks form.
Spoonhalf of the egg
mixture into a resealable plastic bag. Cut ½-inch off one corner of the bag. (See
tip below for how to make a star tip). Squeeze about 1 tablespoon of the
mixture into a 1-inch mound on the parchment paper. Refill the bag as needed
and continue making meringue mounds.
Bakefor 30 minutes;
rotate baking sheets and bake 45-minutes longer. Turn oven off and let cool in
oven for 45-minutes or longer.
Placechocolate in a
microwave-safe container. Heat on medium power (50-percent) for 1 minute.
Remove and stir. Heat again on medium power for 30 seconds. Stir in almond
butter and powdered sugar. Let cool completely.
Spoon(or pipe on with a
resealable plastic bag) ½ teaspoon
of filling on flat side of half of the cookies. Top with remaining cookies.
How to make a star tip: Cut 2 little triangles into one
bottom corner of a gallon-size resealable plastic bag.
Don’t make meringues on
a humid day... they won’t crisp!
Store meringue cookies in an airtight container for up to