Witwenmüntschi

Whip the egg whites until semi-stiff, then add the sugar by the spoonful while continuing to whisk. Continue beating until the mixture is glossy white.

Toast the almond slivers in a frying pan without adding fat. Grate the chocolate on a Bircher grater. Fold into the snow together with the almond slivers.

Using two coffee spoons dipped in cold water, place small mounds on a baking sheet lined with parchment paper. Bake the “Witwenmüntschi” on the spot in the oven heated to 150 °C on the lowest shelf for fifteen minutes. Remove and cool on the baking tray.

Tip: Feel free to use better chocolate – the more delicious the result!

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