I can’t believe Christmas is only 19 days away!!  This year has certainly passed by at warp speed.  It seems each year, before you know it, stores have their Christmas decorations out warning you Christmas is fast approaching.

Christmas is a busy time for everyone, it seems.  There’s a mad rush to get all of your Christmas shopping done before the crowds at the shopping centers reach epic proportions, and then there are all the Christmas functions to attend.  Last weekend was one of those weekends spent attending Christmas functions for my boyfriends work and finalising Christmas shopping.  Before I knew it, it was Sunday night and I was wondering where the weekend had gone.  Thankfully I managed to get some time (read make time) to do some cooking.

Ever since I was a child I associate meringues with Christmas – I think that has something to do with the meringue Christmas tree creations my Mum used to make each year –  so these meringue like treats seemed very apt for this time of the year.

Meringues, shortbread and Scottish tablet (a delicious caramel fudgey treat) all remind me of Christmases when I was a child.  What food brings back your childhood Christmas memories?

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Chocolate Almond Rocher Recipe

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Recipe adapted from Gourmet Traveller

Ingredients

• 4 eggwhites
• 230g pure icing sugar, sieved
• a pinch of salt
• 1 tbs dutch-process cocoa powder, sieved
• 1 tsp vanilla-bean paste
• 100g almonds
• 100g Lindt 70% dark chocolate, melted

Instructions

1. Dry roast the almonds in a frying pan over a medium heat and cool before blitzing in the food processor until they are crushed but still have some texture.
2. Preheat oven to 180 degrees celsius and line a sheet pan with baking paper.
3. Place a saucepan of water over a medium heat and reduce to low once simmering.
4. In a glass mixing bowl, add the egg whites, salt and icing sugar and whisk together over the simmering water until the mixture is combined and warm to touch (about 5 minutes).
5. Transfer the egg white and sugar mixture to the bowl of an electric mixer and whisk on high speed until firm peaks form.
6. Fold through the cocoa, crushed almonds and vanilla.
7. Spoon the mixture into a piping bag with a wide nozzle and pipe onto the prepared sheet pan. Alternatively, dollop spoonfuls of the mixture onto the sheet pan, making sure they are evenly space.
8. Cook for 25 to 30 minutes and transfer to a wire rack to cool.
9. Once cooled, drizzle with melted chocolate.

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