Ultra-Popular Nut Chocolate Crisps
Nut chocolate crisps are currently a highly popular dessert. It's said that during holidays, lines form outside the brand's specialty stores, and they are often out of stock. The reason for their popularity might be related to the brand's reputation, but I believe the main reason is how irresistible they taste. Essentially, chocolate crisps are a type of meringue cookie. They are crisp in texture, with a rich chocolate aroma and the unique fragrance of nuts, leaving you yearning for more after just one bite. The ingredients for making these meringue cookies are very simple: egg whites, granulated sugar, butter, and flour. These basic ingredients are quite similar to those of traditional cookies. The ratio of ingredients in meringue cookies, much like that in pound cake, can be set at 1:1:1:1. Based on this, you can make adjustments by increasing the amount of egg whites and sugar for a crisper texture. For example, the recipe might adjust the ratio to 1:1:0.85:0.85 and substitute part of the low-gluten flour with cocoa powder, which adds color and flavor to the cookies. This alteration has a noticeable effect. A higher proportion of egg whites gives the cookies a chewy yet crisp texture, akin to how a fried egg gets crisper with more egg whites. Adding more sugar also makes cookies crisper, as sugar crystallizes upon cooling and contributes to their hardness.
Ingredients
Steps
[Mold] A 35cm*25cm, 35-slot cookie baking tray [Quantity] 35 pieces, serves 4-6 people [Baking] Preheat at 170°C, bake at 150°C for 15 minutes, middle rack. Adjust according to your oven's temperature difference [Storage] Sealed at room temperature for 15 days
Cut the butter (for batter) into small pieces and place in a bowl.
Melt over a water bath until completely liquid.
Add the corn syrup, dark chocolate, and butter (for nuts) into a bowl.
Melt over a water bath.
Chop the almonds into small pieces with a knife.
The size should be about the same as peanuts.
Stir the mixture of syrup and oil evenly.
Then, add the almond pieces and mix well.
Start preheating the oven at 170°C.
Add granulated sugar to the egg whites and mix gently with a whisk.
Do not whisk too hard to avoid producing too many air bubbles.
Stir the melted butter lightly.
Then, add it to the egg whites.
Mix thoroughly until combined.
Combine the low-gluten flour and cocoa powder and mix them evenly with a whisk.
Sift the flour into the egg white mixture.
Mix thoroughly until combined.
At this point, the batter should be fluid but have a certain thickness.
Transfer the batter into a piping bag.
Cut a small opening of approximately 1cm.
Pipe the batter vertically onto the baking tray. The batter will spread and become thinner when baked, so control the amount carefully.
You should be able to pipe approximately 35 pieces.
Top the batter with crushed almonds and gently press them in to complete the decoration.
Place the tray in the middle rack of the oven.
Set the oven to 150°C for 15 minutes. Adjust according to your oven's temperature variations.
A few minutes into baking, the batter will naturally spread.
Remove the tray from the oven when time is up.
After cooling slightly, transfer the cookies to a cooling rack promptly.
Otherwise, the moisture at the bottom will not evaporate.
The surface is smooth and glossy, crisp with every bite.
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