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"Spices in dessert are completely underrated," says Malika Ameen. A former pastry chef, she started By M Desserts online, selling pastry-chef-style sweets, like cookies flavored with unusual spices. Cocoa nibs add crunch to these light and puffy chocolate meringues. More Chocolate Cookie Recipes

Food & Wine
December 2011

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Credit: © David Malosh

Recipe Summary test

active:
20 mins
total:
1 hr
Yield:
Makes 16 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for 14 minutes, until the skins blister. Transfer the nuts to a kitchen towel and rub together to remove the skins. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate and cardamom. Lower the oven to 300°.

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  • In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar in a thin stream and beat until the whites are stiff and glossy. Beat in the vanilla. Fold in the dry ingredients, leaving some streaks.

  • Scoop 8 level tablespoon-size mounds of the meringue onto each baking sheet. Scoop the remaining meringue directly on top of the existing mounds, as if forming little snowmen.

  • Bake the cookies in the upper and lower thirds of the oven for about 30 minutes, until firm when tapped; shift the sheets halfway through baking. Transfer the sheets to racks and let the cookies cool before serving.

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