Almond Cookies “Valentine”
by Editorial Staff
Meringue with almonds. The filling is a chocolate soufflé. Amazingly delicious! Although, you have to tinker.
Servings: 30
Ingredients
- Egg white (chilled) – 4 pcs
- Lemon juice – 2 teaspoon.
- Powdered sugar – 250 g
- Almonds (ground) – 200 g
- Cocoa powder (2 teaspoons – in the dough; 1 teaspoon – for decoration) – 3 teaspoon.
- Dark chocolate – 150 g
- Butter – 20 g
- Cream (33%) – 80 g
Directions
- Beat the egg whites with lemon juice until a thick foam is obtained (add lemon juice to the slightly whipped whites). Add the icing sugar gradually. Add whole almonds and 2 teaspoons of cocoa powder in a tablespoon.
- Heat the oven to 130 * C. Put the resulting mass in a pastry bag with a large nozzle and squeeze out in the form of circles with a diameter of about 3-4 cm on a baking sheet lined with baking paper (so that the cookies are the same, I put “stamps” on baking paper with a glass dipped in vegetable oil). Place in the oven for 40 minutes. Let the liver cool. (It is convenient to remove it from the baking sheet with a sharp wide kitchen knife).
- Break the chocolate and melt in a water bath or in the microwave (3 minutes at maximum power). Mix with warm butter. Allow cooling. Beat the cream and combine with the chocolate mass (carefully! Add a teaspoon each). Fold the cookies in pairs, pre-spread with chocolate soufflé. Put on each template in the form of a heart (draw on cardboard, cut out) and sprinkle with cocoa. It is convenient to remove the template with tweezers).
Enjoy your meal!
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