There is such a thing.
Two nights ago I made a batch of chocolate amaretti cookies. Basically this translates into a chocolate almond meringue cookie.
These things are insane. It’s airy and light, like a meringue, but when you bite into it, it’s not hard and crunchy but soft and melting. And then you hit the bottom of the cookie and it’s soft and chewy.
It is a little bit overly sweet, but to be honest, if you’re having it with a cup of black coffee, a cup of tea, a glass of milk or hell even a glass of barley tea goes well! The sweetness will be instantly balanced.
This stuff is like crack and it’s gluten-free to boot. How’s that rock your socks?
And if you don’t happen to like almonds, then change them to hazelnuts, I can guarantee it will be just as good, if not better.
1 cup ground almonds
1/2 cup sugar
2 Tbsp cocoa
2 Tbsp icing sugar
2 large egg whites
1/8 tsp cream of tartar
1/2 tsp vanilla
1/2 tsp almond extract (optional)
Preheat oven to 350F
-In a bowl, combine almonds with 2 Tbsp sugar, cocoa and icing sugar, mix. Set aside.
– In a medium bowl, beat egg whites until foamy.
– Add cream of tartar and beat until soft peaks form.
– Gradually add remaining sugar a little at a time and beat until stiff peaks form.
– Gently fold in nut mixture and extracts.
– Spoon mixture into 1.5″ mounds on greased, foil-lined cookie sheets.
– Bake for 10-12 minutes until crispy and firm to the touch.
– Transfer entire sheet of foil to wire rack to cool. Once cooled, peel amaretti from foil.
– Store in airtight container.
Makes ~1 1/2 dozen