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Day 8 of Cookiemas 2025.
Padobranci are a traditional cookie from the Balkans, a region in Southeast Europe. A reader suggested these for Cookiemas, noting that Balkan culinary traditions aren’t as widely known—so I wanted to give them a try.
These are essentially Balkan-style macarons: two meringue-based cookies sandwiched around a chocolate custard. The meringue shells include crushed nuts—walnuts in my version, though some recipes use almonds. The filling is a rich chocolate custard made on very low heat, which is a great way to use the egg yolks left after separating the whites for the meringues.
The baked cookies can look a bit rustic or cracked; that’s normal and part of their charm.
How to Make Padobranci Step-by-Step
For the full ingredient list and exact measurements, see the recipe section below.
Making Padobranci takes a bit of attention, but the method is straightforward if you’re comfortable with meringues. You whip egg whites to stiff peaks while gradually adding powdered sugar, fold in ground nuts, bake the shells, then prepare a smooth chocolate custard to pipe between the cooled cookies.
Here are photos showing the key steps.
Start by whisking the egg whites until soft peaks form, then add powdered sugar a spoonful at a time.
When you reach soft peaks, add a little vinegar and continue adding sugar until the whites are glossy and form stiff peaks.
Gently fold in the ground nuts in portions—don’t overmix so you keep the meringue light.
Spoon or pipe rounds of meringue onto a parchment-lined tray and bake as directed in the recipe.
While the shells bake, make the chocolate custard. Whisk egg yolks with powdered sugar over very low heat, stirring continuously so the mixture doesn’t curdle. Once thickened, stir in chopped dark chocolate until melted.
Off the heat, add butter and whisk until glossy. Pass the custard through a sieve to remove any lumps and let it cool to room temperature before assembling.
When the meringue cookies are cool, pipe or spread the chocolate custard onto one shell and sandwich with another.
Recipe
Padobranci
Ingredients
- 3 egg whites
- pinch of salt
- 200 grams powdered sugar
- 300 grams ground walnuts can use almonds
- 1 teaspoon vinegar
- 3 egg yolks
- 30 grams powdered sugar
- 100 grams dark chocolate chopped or chips
- 150 grams butter
Method
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In a stand mixer with a whisk attachment, whisk egg whites on high speed until soft peaks form, about 1–2 minutes.
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Slowly add in one-third of the powdered sugar, one spoonful at a time.
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When soft peaks form, add the vinegar. Continue adding the remaining powdered sugar gradually until fully incorporated.
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Whisk until the egg whites form stiff, glossy peaks.
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Fold in one-third of the ground walnuts (or almonds) at a time until fully combined.
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Preheat the oven to 300°F (150°C) and line a baking tray with parchment paper.
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Use a spoon or piping bag to place meringue rounds on the tray, about 2 inches apart.
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Bake 25 minutes, then turn off the oven and keep the door slightly ajar (a wooden spoon works well) so the cookies remain in the oven for another 25 minutes before removing.
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Over very low heat, whisk egg yolks and powdered sugar constantly in a small saucepan to prevent curdling. You can also use a bain-marie if preferred.
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When combined and slightly thickened, add the chocolate and stir until melted.
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Remove from heat, add the butter, and whisk until smooth. Cool fully before using.
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Push the custard through a sieve to remove any lumps and allow it to come to room temperature. Refrigerate briefly if you need to speed cooling, but avoid over-chilling or it will be harder to pipe.
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Fill a piping bag with the cooled chocolate custard and pipe an even layer onto the back of a meringue cookie, or spread it with a knife or spoon. Top with a second cookie to form a sandwich.
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Serve and enjoy.
Tools & Equipment
Ozeri Food Scale
A food scale is very helpful for baking because weight measurements are more accurate than volume. Use the scale if the recipe provides weights.
KitchenAid Stand Mixer
A stand mixer with a whisk attachment makes whipping egg whites much easier and more consistent.
Cookie Scooper (Vollrath #40 – 3/4 ounce)
The Vollrath #40 scooper (3/4 ounce) is great for portioning cookies; a consistent scoop helps with even baking.
Silicone Baking Mat (Silpat)
A silicone baking mat is useful for shaping and portioning meringue cookies and provides a reliable nonstick surface.
Other Cookiemas 2025 Recipes:
This was Day 8 of Cookiemas. Here are the other days:
- Caramel Cuts — brown sugar blondies inspired by Doug’s childhood
- Anzac Biscuits — Australian oat cookies with coconut
- Vaniljekranse — Danish butter cookies like the ones in holiday tins
- Sagu Keju — tapioca and cheese cookies, pleasantly powdery and cheesy
- Roccoco — Italian spice cookies full of holiday flavors
- Korekomki — Bulgarian ballerina cookies, flaky and dusted in vanilla sugar
- Mbatata — African cookies made with sweet potato and raisins