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

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Variation: Spread French buttercream icing on bottom of cookie and top with another cookie. Coat in dark chocolate ganache. Chill in refrigerator.

Nutrition Facts

114 calories; protein 3g 6% DV; carbohydrates 17.8g 6% DV; fat 3.7g 6% DV; cholesterol 2.2mg 1% DV; sodium 14.8mg 1% DV. Full Nutrition