(at time of publication)
Step 1 Preheat oven to 180°C. Beat egg whites and salt until foamy.
Step 2 Gradually add sugar and continue beating until mixture holds stiff peaks and makes a glossy, stiff meringue. Add vanilla, almonds and chocolate.
Step 3 Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on prepared baking tray. Put in oven then turn oven off. Leave in closed oven overnight (or for at least 3 hours until oven is cold).
Make it gluten-free: Use gluten-free chocolate chips.
These cookies make a lovely edible gift – pack them in decorative boxes with tissue and a gift tag.
About this Recipe
- 2 egg whites, room temperature
- pinch salt
- 120g (1/2 cup) castor sugar
- 1 teaspoon vanilla
- 120g (3/4 cup) roughly chopped almonds
- 125g (3/4 cup) chocolate chips or dark chocolate chunks
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified