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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.