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 sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- Confectioner sugar
Preheat the oven to 350F.
In a bowl, whip the egg whites until stiff. In another bowl, beat the egg yolks and 1/3 cup 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 piping bag, pipe the mixture approximately 4 1/2-inches in length on to the baking sheet. Dust them with confectioner 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.