The last cookie that was in my Holiday gift bags. Aren’t the little bags pretty?
This is a variation of the Meringue cookies, made more solid and sturdy by the addition of ground almonds. One recipe makes 24 cookies,
1 cup ground almonds
1 1/4 cup dark chocolate pastilles
3 egg whites
1 table spoon white vinegar
1/4 tea spoon salt
1 cup sugar
1 tea spoon vanilla extract
* optional : almond flakes or ground pistachio for decoration
8. Dip the cookies into the chocolate then allow to set.
If you want, dip the chocolate into almond flakes or ground pistachios to decorate.