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Parve
Medium
10 Servings
Allergens 
35 Minutes
Diets
Although a traditional Pesach cookie, these chewy flourless tidbits are good any time of the year.
3 large egg whites, room temperature
1/4 teaspoon salt
1 tablespoon vinegar
2/3 cup sugar
1/2 cup chopped, roasted slivered almonds
3 and 1/2 ounces (100 grams) grated chocolate
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon Gefen Almond Extract
baking chocolate, melted, for dipping
Preheat oven to 250 degrees Fahrenheit (130 degrees Celsius).
Place egg whites, salt, and vinegar in a mixing bowl. Beat for one minute until snowy. Add sugar slowly, and beat for four minutes until shiny. Add nuts, grated chocolate, and extracts, and mix by hand with a spatula.
Drop by heaping tablespoon onto lined and greased cookie sheets. Bake for 40 minutes. Do not open oven door during baking. Cookies should be hard, but not brown on bottom.
Remove from oven and cool for five minutes. For an elegant finish dip each macaroon halfway in melted chocolate.
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I make these for Pesach every year, but grating the chocolate does my head in! Would they work without the grated chocolate?
You can try buying pre-shaved chocolate or using mini chocolate chips, but I wouldn’t recommend any larger chocolate pieces.