The ultimate love affair between chocolate and meringue yield these decadent cookies.
4 Egg Whites, room temperature
1 tsp. fresh Lemon Juice
1 tsp. Vanilla Essence
1/2 tsp. Salt
1/2 tsp. Paprika (optional)
3/4 cup unbleached White Sugar
16 oz 80% Dark Chocolate, melted and cooled
2 Tbsp. Dutch Process Cocoa Powder
1 cup Sliced Almonds
1/3 cup Ground Almonds
1/2 cup Dried Cherries or Cranberries, finely diced
Preheat the oven to 325 F, and line 2 baking sheets with parchment paper.
With a hand mixer or stand mixer with a whisk attachment, beat the egg whites and salt until foamy.
Add the vanilla and lemon juice.
Begin adding the sugar a little at a time until stiff peaks form.
Mix together the melted chocolate, cocoa powder, paprika and ground almonds.
Fold the chocolate into the egg white mixture, gently so as not to break the meringue too much.
Fold in the cherries or cranberries, and half the sliced almonds.
Using two spoons, drop around spoonfuls on to the parchment paper, allowing space for the cookies to spread.
Sprinkle the remaining almonds on top, crushing them slightly.
Bake at 325F for 20 to 25 minute, depending on the size of the cookies.
Allow to cool before lifting carefully with a spatula.
Silpat baking sheets can be used instead of parchment paper.
Any type of nut can be substituted for the almonds.