“Rochers”

These meringue cookies loaded with toasted almonds are super crunchy, not too sweet, incredibly easy to make and a Nanndi favorite ( #nanndirecipe ). I hope it becomes your favorite as well.

INGREDIENTS

• 120g = 4.2oz Egg whites
• 290g = 10oz Powdered sugar
• Pinch of Salt
• 6g = 1 tsp. Vanilla extract
• 180g = 6.3oz Raw Almonds

PROCEDURE

  • Toast the almonds for 8-9 minutes at 350F. Let cool completely and reduce the temperature to 225F.
  • Place the egg whites in the bowl of a standup mixer (or a bowl if using an electric mixer) and salt and vanilla.
  • Sift the powdered sugar in the bowl.
  • Start to whip with the whisk attachment until it turns bright white and looks like marshmallow fluff.
  • Add the toasted almonds and fold really well with a spatula.
  • Using an ice cream scooper (I use a 2oz scooper), scoop out the meringue mix into a sheet tray lined either with a silicone mat or parchment paper.
  • Bake for 2.5 hours at 225F. Turn the oven off and preferably, leave in overnight.
“Rocher” just means “rock” in French because that’s what they look like when they are baked. They look beautiful kept in a huge Mason jar, otherwise store in an airtight container.

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