These are not your usual meringue cookies. They are delicate, dense, frothy and chewy, more like a macaroon. My French girlfriend calls them macaroons. Over the years, I have reduced the amount of sugar in them, so do not put less sugar than is in this recipe.
I played with the topping and this time I added chocolate chips. A whole hazelnut is another option. The ground hazelnuts provide a distinctive nutty flavor. You could also substitute ground almond meal, available at Trader Joe's. Since I have never made them with ground almonds, let me know how they taste.
These cookies are easy to make and will last for a week—and they are gluten free!
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.