Light Crispy Chocolate Almond Meringue Cookies
3 egg whites
1/4 tsp salt
6 ounces (1 cup) Dark Chocolate Buttons, melted, cooled
1/2 cup finely ground almonds
1/2 tsp vanilla extract
1 cup sugar
Beat egg whites and salt until stiff but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy. Mixture should stand in peaks. Fold in almonds, vanilla, and melted chocolate. For a more intense almond flavor add 1/2 tsp almond extract.
Drop chocolate macaroons by tablespoonfuls onto buttered cookie sheets. Bake at 350° for 10 to 12 minutes. Makes about 36 cookies.
Compliments of Euphoria Chocolate Company