Although a traditional Pesach cookie, these chewy flourless tidbits are good any time of the year.
- 3 large egg whites, room temperature -
- 1/4 tsp salt -
- 1 Tbsp vinegar -
- 2/3 cup sugar -
- 1/2 cup chopped, roasted slivered almonds -
- 3 1/2 oz (100 gram) grated chocolate -
- 1 tsp vanilla extract -
- 1/2 tsp almond extract -
- baking chocolate, melted, for dipping -
Preheat oven to 250°F (130°C).
Place egg whites, salt, and vinegar in a mixing bowl. Beat for 1 minute until snowy. Add sugar slowly, and beat for 4 minutes until it’s shiny. Add nuts, grated chocolate, and extracts, and mix by hand with a spatula.
Drop by heaping tablespoon onto lined and greased cookie sheets. Bake for 40 minutes. Do not open oven door during baking. Cookies should be hard, but not brown on bottom. Remove from oven and cool for 5 minutes. For an elegant finish dip each macaroon halfway in melted chocolate.
Tip These cookies freeze beautifully and actually taste better straight from the freezer. It’s best to freeze them in a container, as opposed to a bag, so they don’t crumble.
This recipe originally appeared in Mishpacha Magazine.