Acorn Cookies

The last cookie that was in my Holiday gift bags. Aren’t the little bags pretty?

bags

This is a variation of the Meringue cookies, made more solid and sturdy by the addition of ground almonds. One recipe makes 24 cookies,

Ingredients
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
acorn_ingredients

***

1. Pre-heat the oven to 250F. Line two baking trays with parchment paper.
In the bowl of a mixer, combine the egg whites, salt and white vinegar.
acorn_eggs

2. Beat until firm.
acorn_beat1

3. Stream in the sugar and keep beating until stiff and shiny and shiny.
acorn_beat2

4. Chop 1/4 cup of chocolate until only small chunks remain.
Add the chocolate, ground almonds and vanilla extract to the eggs and fold to combine.
acorn_fold

5. Spoon unto the prepared cookie sheets and put in the oven for 30 minutes.
acorn_spoon

6. Remove from the oven and allow to cool fully.
acorn_baked

7. In a double boiler, melt the remaining cup of chocolate. If you want shinier cookies temper it, but I was on a time crunch so meh.
acorn_melt

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.

acorn_dip

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