Double Chocolate and Almond Meringue Cookies

. February, 2016
Photography by Claire Aldous.
Double Chocolate and Almond Meringue Cookies

Even if baking isn't your thing, you can impress your Valentine with these divine super simple crispy, yet chewy cookies. Go on, step into the kitchen and make your loved one a treat they’ll be requesting for the rest of the year.


2 cups icing sugar, sifted
⅓ cup good quality cocoa, sifted
⅓ cup desiccated coconut
½ teaspoon sea salt
1 x size 7 egg (large)
1 x size 7 egg white
100 grams dark chocolate, roughly chopped
¾ cup roasted, skin-on almonds, roughly chopped
a flat baking tray lined with baking paper or a silicone baking sheet


Preheat the oven to 150°C.

Combine the icing sugar, cocoa, coconut and sea salt in a large bowl. Add the egg and the egg white and stir together with a wooden spoon until well combined.

Stir in the chocolate and ½ a cup of the almonds, reserving the rest for sprinkling over the cookies. The mixture will be thinner than a normal cookie batter.

Place heaped teaspoons of the mixture spaced well apart on the baking tray. (I only put 9 on each tray as they spread dramatically.)

Chop the remaining almonds more finely then scatter a few over each cookie. (Remember to reserve some for the remaining cookies.)

Bake for 9 minutes until the tops are glossy in places and the cookies look crackled. Leave on the tray for 5 minutes to firm up then carefully transfer to a cooling rack. Repeat with the remaining batter and almonds. Store the cookies in an airtight container for up to 3 days. Makes about 30 x 8cm cookies depending on the size

Cook's tip: Use any roasted nut you fancy; macadamias, pecans, hazelnuts, walnuts, cashew nuts, peanuts and pine nuts all work with chocolate. You can also add a touch of ground spice such as cinnamon, chilli, nutmeg, star anise, cardamom and ginger.