dark chocolate and caramelised almond meringue cookies

Make your sweethearts smile with this easy baking recipe, which is perfect for Valentine’s Day. It’s super glossy with a gentle crisp texture which melts in your mouth. The thin texture of this Dark Chocolate and Caramelised Almond Meringue Cookie recipe is divine with the addition of the almonds, creating the perfect mix of salty, sweet, chewy and crunchy.

 

Caramelised Almond Ingredients:

  • 100 grams sliced almonds
  • 50 grams granulated sugar
  • 1 teaspoon Azada Olive Oil & Orange

Meringue Cookie Ingredients:

  • 240 grams icing sugar, sifted
  • 35 grams good quality dark cocoa powder, sifted
  • 35 grams desiccated coconut
  • ½ teaspoon sea salt
  • 1 large egg + egg white
  • 100 grams dark chocolate (60%-70%), roughly chopped
  • ¾ cup caramelised almonds, roughly chopped (see ingredients and method)

Preparation time 20 minutes
Cooking time 8-9 minutes (per batch + 5 minutes cooling time)
Makes about 30 x 8cm cookies (depending on the size)
Gluten-free | Vegetarian

Preparation:

  1. Preheat the oven to 150°C.
  2. Caramelised Almond Preparation.
    1. Line a baking sheet with parchment paper and set aside.
    2. Add everything to a large frying pan on a medium to low heat.
    3. Stir constantly for 3-4 minutes.
    4. When they start to brown a fair and the sugar has melted and stuck to the almonds, transfer the almonds onto the parchment paper and quickly spread out as much as possible using a spatula.
    5. Let the almonds cool completely and break them into clusters if stuck together.
  3. Meanwhile, prepare the cookie batter. Combine the icing sugar, cocoa powder, coconut and sea salt in a large bowl. Once mixed, add the egg and the egg white and stir together with a wooden spoon until well combined.
  4. Stir in the broken chocolate and ½ a cup of the caramelised almonds, the rest is for sprinkling over the cookies. (Please note that the mixture will be thinner than a normal cookie batter).
  5. Place heaped teaspoons of the mixture onto a lined baking tray with greaseproof paper. Space well apart on the baking tray, about 8 as they spread dramatically. Scatter a few of the caramelised over each cookie. (Remember to save some for the remaining cookies).
  6. Bake for about 8-9 minutes until the tops are glossy and slightly cracked. Leave to rest on the baking tray for 5 minutes to firm up then carefully transfer to a cooling rack. Repeat with the remaining batter and caramelised almonds. Store the cookies in an airtight container for up to 2-3 days. 

Chef’s Tips

  • You can use any type of roasted nut that you fancy from macadamias, pecans to hazelnuts. All of them work with chocolate and you can follow the same method from the recipe. For an extra touch of warmth you can also add a touch of spice such as cinnamon powder, chilli powder, mixed spice and ginger.

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