CRRRUNCH.

I'm back! =) I've been missing because my camera's been dead so I haven't been able to take ANY photos. But since my mom so kindly bought me a brand-spankin'-new one, I'm here to celebrate! Yippee!

I had 4 egg whites leftover from a dairy-free vanilla creme anglaise I made for to go with my new-found love, sticky date pudding, and because I NEVER have egg whites lying around, I was desperate to find the RIGHT recipe since such a chance is so rare. I wanted to make this meringue pie crust, or baby meringues to crush with fresh strawberries and the vanilla creme anglaise but I reallllyy wanted to make these cookies I had a few days back. I'll describe them to you... they were flat-ish, and filled with almond silvers and chunks and chocolate bits scattered throughout it's chewy interior, all enrobed with a crunchy exterior. BUT I CAN'T FIND A RECIPE FOR IT.. I don't even know what it's called. Does anyone have any idea for a recipe? I asked the chef what was in it and she said eggwhites, almonds and sugar. Sounds simple but it's hurting my brain trying to figure it out... I settled for this recipe in the end. Both Fanny and Mary have used the recipe, each with their own interpretations... =) I followed Fanny's recipe, with the addition of chocolate slivers and chopped toasted nuts (I used toasted walnuts).


Something funny happened though. The first batch of my cookies I baked in the lowest shelf of my oven had their bottoms perfectly browned while the ones I baked in the middle shelf was still kinda..wet when I tried to peel them off the baking paper. Still yummy no doubt but... do you know why that happened??? Now those from the second shelf look like they have hollow bottoms! Maybe I should just fill the holes with chocolate icecream and be done with that! yum.

ENJOYYYY...