I first made these cookies for the Christmas cooking class last year to use up the egg whites after we made mayonnaise. We used crunchy peanut butter which was also delicious. I have since made them with pistachios and tahini. You can just eat them like a decadent cookie or sandwich them with tahini labne and eat them as a dessert. So good!
Make these mousse like cookies with 100g nut butter or half a cup of chopped nuts, like pistachios.
To get half a cup of labne, strain 500g yoghurt overnight in a clean piece of cloth with 1/2 tsp salt. Use excess labne as a dip or in a salad like this carrot one.
INGREDIENTS
Cookies
- 250 g dark chocolate – 70%
- 120g egg whites – about 4 large
- 1/4 tsp cream of tartar
- 1 tsp flaky salt
- 110g sugar – 1/2 cup
- 100 g tahini
Tahini labne
- half cup labne
- 1 T tahini
Method
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Break the chocolate up and melt it in a small bowl over a small pot. Cool slightly.
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In a clean bowl add the egg whites, cream of tartar and salt. Whisk until foamy.
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Add in the sugar slowly and then whisk for about 3 minutes or until thick and glossy and the sugar is dissolved. To check the sugar has dissolved, stop the mixer and rub a little bit in between your fingers. You should feel no sugar grains.
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Once the meringue is ready, fold in the cooled melted chocolate and tahini or nuts, Gently fold it together until the meringue is incorporated.
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Line 1 large or 2 smaller trays and dollop the meringue mix onto the trays – you should get about 20 cookies. Sprinkle with a little chopped nuts, sesame seeds or flaky salt if you like.
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Bake at 180 fan for about 12 minutes. Cool.
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Store in an air tight container when cool or freeze. Best eaten in 2 days
To serve
Mix the labne with the tahini. Serve the cookies with the tahini labne or sandwich them together with the labne and serve immediately
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