Don’t you hate it when a recipe calls for egg yolks and you have no clue what to do with the egg whites? I remember my friend saying a long time ago she made meringues and I should really give them a try. I knew what meringues were and that they involved egg whites, but I actually never had a meringue. I have made Dorie Greenspan’s recipe twice this past summer – once following her recipe using almonds and again substituting walnuts and adding coconut. I prefer the almonds, but really it’s up to preference.

If you are like my family and I and never had meringues, be prepared. The texture is weird, so I didn’t like the way it felt on my teeth. But somewhere after the first few cookies, I changed my mind and now I crave them.

Cocoa Almond Meringues

These cookies were baked back in June. As much as I’ve been posting, I can’t seem to catch up on my recipes haha You can find the recipe on page 155 of Dorie Greespan’s book Baking: From My Home To Yours.