Holiday baking is once again upon us, and as cookie tins are being filled there is one cookie becoming ever so popular these days that it would be amiss not to include it. Vepsebol, which translates to ´wasp nests’, are meringue cookies filled with coarse pieces of dark chocolate and almonds, and are sure to entice anyone with their sophisticated flavor and texture.

The origins of vepsebol are a little difficult to pinpoint, but these types of meringue cookies can also be found in Italy as brutti ma buoni ´ugly but good´ and in Germany as wespennester ´wasp nests´. They are a bit understated in looks, almost old-fashioned in style, but they sure do pack a punch when it comes to taste and popularity.

Simple to make, these come together quickly and will last a few weeks – that is, if they aren’t eaten up by then. The classic cookie contains dark chocolate and almonds, but there are other variations featuring different types of nuts and chocolate, so feel free to play around a bit once you’ve made a batch or two.

Meringue Cookies with Dark Chocolate and Almonds (Vepsebol)

Makes 12 large cookies or 24 small cookies

• 2 egg whites, at room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2/3 cup (130 g) granulated sugar
• 4 ¼ ounces (125 g) dark chocolate, coarsely chopped
• 1 cup (120 g) whole almonds, coarsely chopped

---

Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

In a stand mixer fitted with the whisk attachment, whip the egg whites, vanilla extract, and salt on medium until foamy. Gradually add the sugar, whipping until stiff glossy peaks form.

Gently fold in the dark chocolate and almonds until just combined.

Using a spoon, scoop out the mixture into small mounds on the prepared baking sheet. Bake for 12 to 15 minutes or until golden. Let cool fully on the baking sheets before removing with a spatula.

Store the cookies at room temperature for up to 2 weeks.