Peppery is merengue with chocolate and almonds, very easy to make, just make sure you whip the merengue just to stiff peaks – do not over whisk, then they tend to get hard and not so good. They shall melt on your tongue, and I can assure you these do! Go ahead and use your left over egg yokes to make ice cream! Enjoy!


3 egg whites (small size)
250 gr sugar
2 topped tsp vanilla sugar
150 gr chopped almonds
125 gr chopped chocolate

Whip egg whites until foam and start adding sugar and vanilla sugar. Whisk until stiff peaks. Add almonds and chocolate and fold in carefully.

Place a spoonful on a baking tray with grease proof paper.

Bake in pre-heated oven to 170 degC at the bottom for about 15 min. Cool down and put in a tight box. Enjoy!