Recipe by Rollin’ Oats Corporate Executive Chef, Mario Martinez
- 1/2 c. Slivered almonds
- 1 c. Sugar
- 5 Tbsp. Dutch process cocoa powder
- 3 Tbsp. Cornstarch
- 1 1/2 tsp. Ground cinnamon
- 4 Large egg whites
- 1/4 tsp. Cream of tartar
- 1 tsp. Pure vanilla extract
- 1/4 tsp. Pure almond extract
- 1 1/2 oz. Semisweet or bittersweet (not unsweetened) chocolate
Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
Spread almonds in a pie pan and bake for 5 to 10 minutes or until lightly toasted. Set aside to cool. Reduce the oven temperature to 200°F.
In a food processor, pulse the toasted almonds with 1/3 cup of the sugar until finely chopped. Add cocoa, cornstarch and cinnamon and pulse just until mixed; set aside.
In a large mixing bowl, beat egg whites with an electric mixer on low speed just until frothy. Add cream of tartar; increase the mixer speed to medium and beat until soft peaks form. Gradually add the remaining 2/3-cup sugar, 2 tablespoons at a time, beating until the whites form firm, but still moist, peaks. Add vanilla and almond extracts and beat just until blended. In 2 additions, gently fold the reserved cocoa mixture into the beaten whites just until blended.
Drop heaping teaspoonfuls of the batter, 1 inch apart, onto the prepared baking sheets, or pipe the batter through a pastry bag fitted with a 1/2 inch plain tip. Bake, using both oven racks, for 1 1/2 hours, alternating the positions of the baking sheets halfway through the baking time. Turn off the oven and let the meringues cool in the oven for 1 hour, then peel them off the parchment paper.
Melt chocolate in a small bowl set over a pan of almost simmering water or in the microwave. Use a small pastry brush to apply a thin coating of chocolate to the flat side of the meringues. Let the meringues stand, chocolate side up, until the chocolate has set.
Store cookies in an airtight container for up to 5 days.