Almond Rochers

recipe photo

These easy cookies in the shape of a chocolate kiss are simply meringue that's been mixed with toasted sliced almonds, piped and then baked. They are slightly soft in the center and crisp outside when fresh from the oven. After a couple of days, they are dry throughout and still delicious.

  • Watch Chef Prueitt, owner of Tartine Bakery and author of the Tartine cookbook, make these quick and easy treats in our video recipes.

Ingredients

  • 1 cup + 2 Tablespoons sliced almonds
  • 2 large egg whites at room temperature
  • 1 cup confectioners' sugar
  • Pinch of salt
  • ½ teaspoon vanilla extract

Preparation

  • Preheat oven to 350 degrees. Toast almonds 7-10 minutes to a golden brown color. Use your hands or a rolling pin to crush almonds into small 1⁄4-inch pieces.
  • Pour 2-inches of water into a saucepan, simmering over medium heat. In the stainless steel bowl of a stand mixer, combine the egg whites, sugar and salt. (Be sure there is no trace of yolk or oil or the egg whites will break down.) Whisk together and, after transferring the bowl over the hot saucepan, resting it on the rim without touching the water, continue to whisk until the whites are hot to the touch, about 5 minutes. Remove the bowl from over the water and place on the mixer stand. Using the whisk attachment, mix on high speed until thick, glossy, stiff peaks appear. Fold in the almonds and vanilla.
  • You can scoop and drop them by tablespoonfuls onto baking sheet lined with parchment paper or a nonstick liner. Or fill a pastry bag fitted with a 1⁄2-inch (no. 6 or 7) plain tip and pipe the meringue onto the baking sheet, forming "kisses" about 1-inch in diameter. Space them 1-1⁄2 inches apart.
  • Place in the oven and keep the oven door a jar with the handle of a wooden spoon to allow moisture to escape. Bake the cookies 15-20 minutes until they puff slightly, crack along the sides and feel dry on the outside but soft to the touch. Transfer to a wire rack and let cool. They will keep in an airtight container at room temperature for up to two weeks.