seven - Wespennester



So these are Wespennester, or wasp nests. That's a strange name for a cookie, isn't it? And if I told you that some people call them in an even weirder way? Witwenküsse, or widow's kisses, is their second name. And while they, maybe, in some abstract way, could resemble a the wasp nest  (not that much...I've googled it), I can't imagine what they have in common with a Witwenkuss...if any of you has a clue, let me know!

But let's forget about names and talk ingredients instead, shall we? These cookies have a meringue base to which you add grated dark chocolate and caramelized almonds, and a bit of candied orange peel, if you like.

They're such an understated, old-style cookie, the kind grandmas bake, a bit wonky and not that pretty, but their flavour and texture (chewy meringue, melted chocolate, almond praline!) are rather sophisticated. I can't stop eating them when they're around.






Recipe (inspired by this one. makes about 30 cookies)

100 grams almonds
70 grams golden cane sugar
2 egg whites
1 teaspoon lemon juice
80 grams grated chocolate (70%)
1 generous pinch of salt
zest of half an orange or a bit of candied orange peel, finely chopped (optional)
more chocolate for decoration (optional)

Heat your oven to 170º C. Chop almonds coarsely and toast them on a baking sheet for 10 minutes  or until golden and fragrant. Put them into a saucepan with 25 grams of the sugar and heat, stirring with a wooden spoon. Stir until the sugar has melted and browned slightly. Spread out on a sheet of parchment paper or a silicone mat. Once it has cooled, chop into small pieces.

Lower your oven temperature to 160º C (fan).
Beat the egg whites with the remaining sugar and the salt until it forms soft white peaks. Add the lemon juice.
Grate the chocolate or "grind" it in a kitchen processor.

Carefully fold the chocolate, the caramelized almonds and the orange zest (if using it) into the egg whites.
With the help of two teaspoons, scoop little heaps of the mixture onto a lined baking sheet.

Bake for about 25 minutes. The cookies should be crunchy and dry on the outside and chewy on the inside.

Leave to cool on a rack, cookies still on the parchment paper; it's easier to peel of once they've cooled.
Melt some chocolate in a bowl over a saucepan of hot water. Decorate the cookies, with a spoon and some energetic movements.

Stored in an airtight container, they should keep for at least two weeks.



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