10 Servings
35 Minutes
Allergens
Although a traditional Pesach cookie, these chewy flourless tidbits are good any time of the year.
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.
Notes: These cookies freeze beautifully and actually taste better straight from the freezer. It’s best to freeze them in a container, as opposed to a bag, so they don’t crumble.
