Joy Of Spanish Cooking

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.


Delicious with hot chocolate!
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Breakfast, Snack
Cuisine spanish
Servings 14 Melindros


  • 3 Large Egg Yolks Room Temperature
  • 3 Large Egg Whites Room Temperature
  • 1/3 Cup All Purpose Flour
  • 1 TBSP All Purpose Flour
  • 1/2 tsp Baking Powder
  • Coonfectioner 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 plus 1 TBPS sugar vigorously 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 7 to 8 minutes, or until just firm on the outside and soft in the center.
  • Enjoy with a hot cup of hot chocolate.

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Melindros (served with Hot Chocolate)

by Ivette time to read: 1 min
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