Light, crisp chocolate biscuits , Wasps’ Nests taste delicious. Serve with tea morning coffee.
1 tablespoon butter
8 oz. sugar
2 fl. oz. water
8 oz. slivered almonds
3 egg whites
8 oz. icing sugar
8 oz. dark cooking chocolate, grated
Preheat the oven to cool 300 ‘F (Gas Mark 2, 150°C).
Using the butter, grease two baking sheets and set them aside.
Place the sugar and water in a medium-sized saucepan set over moderate heat and stir constantly until the sugar has dissolved. Increase the heat to moderately high and boil, without stirring, for 8 tom minutes or until the temperature reaches 230°F (110°C) on a sugar thermometer or until a little of the mixture dropped into cold water forms a long thread. Remove the pan from the heat and, with a slotted spoon, stir in the almonds. Keep the mixture warm.
In a large mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Add the icing sugar, a spoonful at a time, beating constantly with a wooden spoon. Add the grated chocolate and the sugar and almond mixture, stirring until the mixture is thoroughly blended.
Place teaspoons of the mixture on the baking sheets, spaced well apart. Place the baking sheets in the oven and bake for 25 minutes or until the biscuits are firm. Remove the baking sheets from the oven and allow the biscuits to cool for 10 minutes.
Transfer the biscuits to a wire rack to cool completely before serving.