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.
- 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.