Raspberry Meringue Torte Cookies

Delicate almond meringue cookies with a burst of raspberry flavor, topped with a touch of dark chocolate and sliced almonds. A perfect combination of textures and flavors.

Ingredients:

• 1 cup almond flour
• 1/2 cup powdered sugar
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh raspberries, crushed
• 1/4 cup dark chocolate, melted
• 1 tablespoon sliced almonds

Instructions:

Preheat the oven to 300F 150C and line a baking sheet with parchment paper

In a bowl, mix almond flour and powdered sugar until well combined

In a separate bowl, beat egg whites and cream of tartar until soft peaks form

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form

Gently fold in the vanilla extract and crushed raspberries into the meringue

Spoon small rounds of the meringue onto the prepared baking sheet

Bake for about 25-30 minutes or until the meringue cookies are crisp and dry

Let the cookies cool completely on a wire rack

Once cooled, drizzle melted dark chocolate over the cookies

Sprinkle sliced almonds on top of the chocolate before it sets

Allow the chocolate to set before serving

Enjoy these delightful Raspberry Meringue Torte Cookies!