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.
- 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
- half cup labne
- 1 T tahini
Break the chocolate up and melt it in a small bowl over a small pot. Cool slightly.
In a clean bowl add the egg whites, cream of tartar and salt. Whisk until foamy.
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.
Once the meringue is ready, fold in the cooled melted chocolate and tahini or nuts, Gently fold it together until the meringue is incorporated.
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.
Bake at 180 fan for about 12 minutes. Cool.
Store in an air tight container when cool or freeze. Best eaten in 2 days
Mix the labne with the tahini. Serve the cookies with the tahini labne or sandwich them together with the labne and serve immediately