This website uses affiliate links that may earn commission from purchases. This is at no additional cost to you.
Day 8 of Cookiemas 2025.
Padobranci are a traditional Balkan cookie—think of them as Balkan macarons. A reader suggested this recipe and noted that Balkan baking traditions aren’t widely known, so I wanted to try them for Cookiemas.
These are sandwich cookies made from a nut-studded meringue with a rich chocolate custard filling. I used walnuts, though some versions use almonds. The custard is cooked gently over very low heat and uses the egg yolks reserved from making the meringue. The meringues can look a bit rustic with cracks—don’t worry, that’s normal and part of their charm.
How to Make Padobranci Step-by-Step
For the full ingredient list and detailed method, see the recipe section below.
The process is involved but straightforward. You whip egg whites to soft peaks, gradually add powdered sugar and vinegar to reach stiff, glossy peaks, and fold in ground nuts. After baking the meringues, you prepare a chocolate custard with egg yolks, powdered sugar, chocolate, and butter, cooked gently so it doesn’t curdle. Once cooled, the custard gets piped between two meringues to form the sandwich.
Here are photos showing the main steps.
Whisk the egg whites, adding powdered sugar a spoonful at a time. When soft peaks form, add a little vinegar and continue adding sugar until the whites are glossy and hold stiff peaks.
Fold in the ground nuts gently—do not overmix—or the meringue will deflate.
Scoop or pipe the meringue onto a parchment-lined baking sheet and bake at a low temperature until set. After baking, crack the oven door and let the cookies sit to cool slowly—this helps prevent cracking and gives them the right texture.
While the meringues bake, make the chocolate custard. Whisk egg yolks and powdered sugar over very low heat, stirring constantly so the mixture doesn’t curdle. When smooth, add chocolate and stir until melted. Finish by whisking in butter until glossy, pass through a sieve to remove any lumps, and let cool to room temperature before using.
When both components are ready and cooled, pipe the custard onto one meringue and sandwich with another. The finished cookies are rustic, nutty, and chocolatey.
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
-
In a stand mixer with a whisk attachment, whisk egg whites on high speed until soft peaks form, about 1–2 minutes.
-
Slowly add one-third of the powdered sugar, spoonful by spoonful.
-
When soft peaks form, add the vinegar and continue adding the remaining powdered sugar until fully incorporated.
-
Whisk until the egg whites reach stiff, glossy peaks.
-
Fold one-third of the ground walnuts into the egg whites, gently incorporating before adding the rest.
-
Preheat oven to 300°F (150°C) and line a baking tray with parchment paper.
-
Drop meringue onto the tray in small circles, spaced about 2 inches apart.
-
Bake for 25 minutes. Turn off the oven and prop the door open with a wooden spoon; let the cookies sit in the warm oven for another 25 minutes before removing.
-
Over very low heat, whisk together the egg yolks and powdered sugar constantly so they don’t curdle. A bain-marie can be used if preferred.
-
Add the chocolate and stir until melted and smooth.
-
Remove from heat, whisk in the butter until glossy, then pass through a sieve to remove lumps. Cool to room temperature before using.
-
Fill a piping bag with the chocolate custard and pipe an even layer onto the flat side of one meringue. Top with a second meringue to create a sandwich.
-
Enjoy your Padobranci.
Tools & Equipment
Ozeri Food Scale
A digital food scale is very helpful for baking because weight measurements are more accurate than volume. Use weight if the recipe provides it.
KitchenAid Stand Mixer
A tilt-head stand mixer makes whipping egg whites much easier and steadier, though a handheld or whisk and elbow grease will also work.
Cookie Scooper (Vollrath #40 – 3/4 ounce)
A small scooper helps portion uniform meringues. The #40 (3/4 ounce) is a good size for these cookies.
Silicone Baking Mat (Silpat)
A silicone mat is useful for shaping and baking delicate cookies like macarons or meringues because it provides a nonstick, even surface.
Other Cookiemas 2025 Recipes:
This was Day 8 of Cookiemas. Here are the other days:
- Caramel Cuts — brown sugar blondies, soft and nostalgic.
- Anzac Biscuits — Australian oat cookies with coconut.
- Vaniljekranse — Danish butter cookies, like the classic tin cookies.
- Sagu Keju — tapioca and cheese cookies, light and powdery.
- Roccoco — Italian spice cookies full of holiday flavors.
- Korekomki — Bulgarian ballerina cookies, flaky and dusted with vanilla sugar.
- Mbatata — African sweet potato and raisin cookies.