What not to love about the title of this sweet treat ? Chocolate, macadmia nut, meringue cookies ? Need me to say more ?
Every now and then I will put my “baker’s hat” on and “try” to make myself useful in the bakery department. When I saw the chocolate macadamia nuts cookies on A Taste of Hawaii cookbook by Jean-Marie Josselin, I knew I gotta try it. I scanned through the ingredient lists and instructions, and they didn’t seem awfully difficult to make.
The texture of this chocolate macadamia nut meringue cookies are chewy and they taste sweet, almost like meringue. Like traditional meringue, these cookies also uses confectioners’ sugar and egg whites for structure. The original title of this sweet treat is chocolate macadamia nut cookies. I added the word “meringue” on my own in there.
I love these on ice cream or sorbet!
- 3 cups confectioners' sugar
- 7 tsp cocoa powder
- 2 tsp all-purpose flour
- 3 egg whites
- 8 oz unsalted macadamia nuts
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper
- In a mixing bowl, combine the confectioners' sugar, cocoa, and flour. Add the egg whites and, with an electric beater, beat at medium speed for 2 minutes. Lower the speed and mix in the macadamia nuts
- Drop batter by teaspoonfuls onto the parchment paper and make sure you leave about 2 inches of space around each drop as each will expand when you bake. Bake for about 12 minutes, or until cookies are golden brown
- Let the cookies cool on the parchment paper before removing