Date and Almond Meringues--"Dattelkonfekt"

Although the name reads like something from IKEA, it is actually a German confection, a meringue cookie made with dates and almonds.

I have to admit...these aren't my favorites.  I love dates and almonds and was anxious to try this recipe.  My cookies didn't turn out looking anything like the ones in the book, and I am disappointed by that!  I was looking forward to the crisp meringue crust and the chewy center promised by the recipe.  Mine turned out flat!

Egg whites are beaten into a soft meringue. I am curious--why aren't we making a stiffer meringue for this?

Next a mixture of finely minced almonds and dates are blended into the meringue along with vanilla extract.  The resulting batter is very thick.  It resembles steel cut oatmeal.

Rose's instructions called for two-inch circles to be piped on to cookie sheets lined with parchment.  In order to create consistent circles, I printed out a template for two-inch macarons and slipped it underneath the parchment paper.  You can see the tab I used to pull it out from under the parchment (with a circle on it) on the right.

Out of the oven, my cookies are flat, and cooling on the cookie sheet per the instructions. 

The cookies are nothing like the photo in the book, and don't seem to match the description of the recipe either.  However, they are tasty.  Not sure I would make them again, unless I could figure out why they didn't turn out puffy and crispy.  I do like the almond and date combination!

So, this is my least favorite recipe thus far from the Baking Bible. They are easy to make, but I will say that the almonds and dates make them a bit of a pricey cookie.  
NEXT UP:  The Polish Princess


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