Traditional Italian meringue cookies, super-easy to make, very similar in concept to the Romanian pricomigdale, but topped with pine nuts. Also a great way to use up the extra egg-whites that keep piling up if your dessert-making life is as busy as mine :). They tasted sweet, crunchy, with a delicate nutty flavor and they retained their shape remarkably well in the oven. I would definitely recommend them to become one of your go-to cookie recipes. I made them sometime during the Christmas baking mania and they sure were a nice addition to the cookie collection that resulted ;).
Recipe source: Saveur.
P.S: I'm submitting this to November's Sweet Romania challenge, hosted by Transylvanian kitchen.
Last year: Arancini carbonara (Fried risotto balls in carbonara style) (Italian).
Two years ago: Chicken liver parfait with sage and red wine.
- 3 egg whites
- 200 g almonds
- 330 g sugar
- 100 g whole pine nuts
Put the almonds and sugar in the food processor and grind until a fine powder results:
Add the egg whites and process some more until an even paste is formed:
Preheat oven to 150 degrees C. Line a baking sheet with baking paper and form little balls/disks of batter with a spoon. Place them on the tray, with some space between them:
Press about 10 pine nuts into each of them:
Bake for 25 minutes. Take the tray out and repeat with the remaining ingredients (we baked 3 trays total) :). Allow to cool a bit and dig in!