Presented by If You Care
Yield: Yields about 30 2-inch cookies
These flourless cookies are like a cross between macarons and meringues, with a crisp outer shell and moist, gooey dark-chocolate interior.
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These are fabulous with and without the espresso powder. I usually chill dough for one hour, scoop and form the dough into balls, then roll the balls in sugar before baking. For my convection oven, 340 deg. seems to work best. This was my go-to Christmas cookie recipe for years, then I lost it. Thanks Fine Cooking!
Wonderful cookies. Rich and delicious. These are easy and fast to make and live up to their, name, clouds. I get 18 cookies not 30, using a tablespoon scoop. We love that they are low carb.
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