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.


  • 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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