Submitted by Cyndee Sindelar
About the cook: I've been an enthusiastic home cook for over 40 years! My first creations were in my Easy Bake Oven, then I graduated to making scrambled eggs and toast, at eight years old. Before long, I was making pot roasts, seafood dishes, and Duck a l'Orange. Exploring foods from around the world has also been exciting, as has putting my own touches to dishes, and coming up with my own special creations.
About the dish: This is a nutty meringue cookie with a hint of chocolate flavor. This cookie can last for weeks. Because of that, during WWII, my mother-in-law sent a large batch to Jewish friends that were sadly taken to a concentration camp. These were a favorite of my husband’s father. My mother-in-law spread the batter in a pan, then cut them into squares. I prefer to bake them in individual traditional cookie rounds.
National Origin: Czech
Estimated Time: 30 to 60 Minutes
3 large egg whites
Pinch of salt
7 oz (200 grams) confectioner’s sugar
Pinch of ground cinnamon
5 1/4 oz (150 grams) ground walnuts (I use my food processor to grind)
1 3/4 oz (50 grams) of grated bittersweet baking chocolate (I use my box grater)
1 3/4 oz (50 grams) sliced or slivered almonds
Preheat the oven to 320°F (160°C). Line a large baking sheet with parchment paper.
Beat the egg whites, with salt, until they just form stiff peaks. Then, little by little, beat in the confectioner’s sugar and cinnamon, at low speed.
With a rubber spatula, gently fold in the ground walnuts and grated chocolate, until incorporated. The batter will obviously deflate a little.
Spoon rounded teaspoon sized globs, in mounds, on the parchment paper lined baking sheet, leaving at least 2 inches (5 cm) between mounds. Quickly decorate with the almonds and bake for about 15 to 17 minutes. Cool briefly on the cookie sheets, then transfer the cookies (still on the parchment paper) to cooking racks. Cool completely before removing to platter or container.