Chewy Choco Almond Meringue Cookies By Chef Valeri and Chef Christina (Queenofheartscouturecakes)

Ingredients:
1/4 cup unsweetened cocoa powder (we used Catalina Premium & Pure brand)
1/8 teaspoon EZBake vanilla powder
1 1/2 cups powdered sugar
1 tablespoon cornstarch
1/2 teaspoon salt
3 large eggwhites
1 cup almond flakes
Procedure:
Mix together your powdered sugar, cocoa powder, cornstarch, salt and vanilla powder. Whisk for about few seconds until incorporated. Scrape the side of the bowl to make sure all dry ingredients are well combined and whisk again in low speed.
Add the egg whites, and whisk again starting on a low speed then gradually increase tuntil well incorporated. Scrape the side of the bowl to make sure there are no lumps of the dry ingredients.
Beat on high speed for about a minute or two.
Your meringue batter will naturally look this runny, so please do not panic! 😜
Now add your almond flakes or whatever nuts or dried fruits that you want to incorporate. Give it a little stir and whisk for a few seconds in low speed.
Prepare your tray lined with grease proof paper and scoop about a tablesppon of the batter on the tray. The batter will be really flowy so make sure that you space them out well.
Repeat the same process until you finish the entire mixture.
Bake your chewy chocolate meringue cookies for about 12-13minutes at 350F or about 170C or until they are firm and shiny.
Enjoy ❤️