Meringue Cookies with Oat Groats
Description
The recipe won't take much time. This extraordinarily tasty and crumbly chocolate‑oat cookie is fairly easy to make, but you should consider some nuances when beating the egg whites. Make sure they are well chilled, and add the sugar in parts so that during baking the sugar syrup doesn't leak out of the meringue. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
To make meringue cookies, only a small list of ingredients is required. However, oat groats are not found in every kitchen, so if necessary replace them with oat flour or crumbs from plain cookies.
- 2
Step 2
Melt the dark chocolate in a double boiler until liquid and let it cool.
- 3
Step 3
Separate the egg whites from the yolks. Beat the egg whites into a fluffy foam, adding the sugar in small portions.
- 4
Step 4
Continue beating until the sugar is completely dissolved and a stable glossy mass is obtained.
- 5
Step 5
Add the oat flour in portions, sifting it and gently mixing the mixture with a spoon or spatula from the bottom up.
- 6
Step 6
Pour the melted chocolate into the resulting dough and mix gently again.
- 7
Step 7
Place the ready dough onto the baking sheet with a spoon. The baking sheet should be pre‑lined with parchment paper or a special mat.
- 8
Step 8
Bake the meringue cookies with oat bran in a preheated oven at 180°C for 12–15 minutes.