Gluten-free almond and chocolate meringue cookies
Very easy and absolutely delectable meringue cookies made with ground almonds and dark chocolate. They are gluten free as well!
- 160 g egg white (4 large egg whites (room temperature))
- 150 g caster sugar
- 270 g ground almonds
- 1/4 tsp salt (table)
- 100 g dark chocolate (finely grated (on a grater))
- 40 g flaked almonds (toasted)
- 1/2 tsp cinnamon
Prepare a large baking sheet lined with baking paper. Set aside.
Preheat your oven to 160°C fan.
IMPORTANT: to make these cookies you will need to make a meringue.
Use a bowl that is moisture and oil free. In other words the bowl has to be completely clean. A single drop pf moisture will cause your meringue to collapse. The same goes with whisks and other utensils you are going to use making meringue.
It is also important to add sugar slowly to the meringue. If you add sugar too fast, your meringue will be grainy.
In a medium bowl add egg whites and salt.
Start whisking the egg whites until soft peaks start to form.
Start adding sugar, a tbsp at a time, making sure sugar dissolved completely before adding next portion of sugar.
When you added all the sugar, you should end up with a thick, nice and glossy meringue.
Add ground almonds and grated chocolate and gently FOLD all the ingredients together.
Using an ice cream scoop or a tablespoon, place portions of a cookie batter on a baking sheet. You can place cookies close to each other as they will not spread.
Toast almond flakes with cinnamon and let it cool down a little bit.
Add flaked cinnamon almonds on top of each cookie.
Bake for 13-15 minutes.
When cookies are ready, remove them from your oven and let them cool down on baking sheet.
Store in an air tight container in a room temperature for up to 3 weeks.