Acorn Cookies

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


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.

2. Beat until firm.

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

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.

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

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

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.

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.



Meringue and Chocolate Cookies

Yet more sweets! These are fast to whip up, few ingredients but very, very sweet. Plan on sharing them, or you will get sick of them before they are finished. They are best eaten the same day, as they will dry out fast.

2 egg whites
3/4 cup white sugar
1/8 tea spoon cream of tartar
1/8 tea spoon salt
1 tea spoon vanilla
6 oz chocolate chips


1. Pre-heat the oven to 325F.

2. In the bowl of a mixer, combine the egg whites, cream of tartar and salt.

3. Whip until the egg whites are past foaming and starting to expand and form spikes.

4. While still whipping, add the sugar one table spoon at the time, mixing well between each addition.

5. Whip in the vanilla and the chocolate chips.

6. Drop on a cookie sheet lined with parchment paper.

7. Bake for 15 minutes. Allow to cool before attempting to remove from the cookie sheet.