Easy Amygdalota Recipe - Almond Meringue Cookies!

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Preheat the oven to 325°F (165°C).
2. Whisk the egg whites on high speed until thick and stiff.
3. Mix the almond flour, salt, sugar, almond extract and orange blossom water until combined.
4. Fold the whipped egg whites into the almond mixture until a dough forms.
5. Scoop walnut-sized pieces onto parchment-lined trays, or pipe swirls with a star-tip bag filled no more than halfway.
6. Sprinkle sliced almonds over each cookie.
7. Bake on the center rack for 15 minutes, until pale and slightly golden at the edges. If baking two trays, swap them top to bottom halfway through.
8. Cool completely.
9. If decorating, spread melted chocolate on the bottom of each cookie and set them chocolate-side up until the chocolate hardens, either at room temperature or in the fridge or freezer for 15–20 minutes.

Summarized from Dimitra's Dishes's video. Watch it for the details.

More recipes with

EggChocolateAlmondDark chocolate