Melindros (served with Hot Chocolate)

Melindros are very popular in Spain, they are similar to a cookie but with a cake-like texture. The tradition is to dip the melindro into hot chocolate. In Spain, the texture of hot chocolate is much thicker, more like a pudding and its spooned, not sipped.

The recipe for these melindros is very easy. By themselves, they’re good, but they are much better when you dip them in hot chocolate.

Ingredients: 

  • 3 egg yolks
  • 3 egg whites
  • 1/3 cup + 1 Tablespoon sugar
  • 1/2 cup + 1 Tablespoon all purpose flour
  • 1 teaspoon baking powder
  • Powdered sugar

Preheat the oven to 400F.

In a bowl, whip the egg whites until stiff. In another bowl, beat the egg yolks and sugar vigorously with a whisk until creamy. Sift the flour and baking powder into the sugar mixture. Stir until it’s incorporated. Gently, add the egg whites and fold them until fully incorporated.

Using a piper, or plastic bag, pipe the mixture approximately 4 1/2-inches in length on to the baking sheet. Dust them with powdered sugar. Bake 6 to 8 minutes, or until just firm on the outside and soft in the center and golden brown.

Enjoy with a hot cup of hot chocolate.

Bon profit!

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