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Ingredients

6 egg whites at room temperature 1 ¼ cups white sugar 8 ounces ground almonds 2 ¼ cups confectioners' sugar 1 pound milk chocolate, broken into pieces

Nutrition Info

113.9 calories carbohydrate: 17.8 g cholesterol: 2.2 mg fat: 3.7 g fiber: 0.3 g protein: 3 g saturatedFat: 1.6 g servingSize: - sodium: 14.8 mg sugar: 15.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Mix ground almonds and confectioners' sugar together in a separate bowl, fold into egg white mixture. Transfer mixture to a piping bag, pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets, refrigerate until set.

4 dozen cookies

A light crisp cookie covered in milk chocolate that's scrumptious!