Chocolate Espresso Cookies with Almonds
Other languages:
en
·
de
Servings:
40
Ingredients
125
3.125
g
Almond Slivers
125
3.125
g
Dark Chocolate
2
0.05
Egg Whites
150
3.75
g
Sugar
1
0.025
pinch
Salt
3
0.075
tbsp
Espresso Powder
Mise en Place
125
3.125
g Almond Slivers
125
3.125
g Dark Chocolate
Toast almonds in a pan without any fat until golden brown. Grate the chocolate and mix it with the almonds.
Assembly
2
0.05
Egg Whites
150
3.75
g Sugar
1
0.025
pinch Salt
Beat egg whites until soft peaks form, gradually adding sugar and salt while beating.
3
0.075
tbsp Espresso Powder
Meringue
Roasted Almonds
Place the meringue over a water bath and whisk until the mixture becomes thick and matte. Remove from the heat, then gently fold in the almonds and espresso powder until the mixture has a marbled appearance.
Cooking
Dough
Using two teaspoons, place small heaps of dough onto a baking sheet lined with parchment paper. Bake at 140°C (fan) for 15 minutes.