Chocolate Almond Macaroons
From: adapted slightly from Cooking Light
Submitted by: Steph:0)
2 large egg whites
1 cup sugar
6 tablespoons cocoa powder -- sifted
1 1/2 cups blanched almonds -- medium-fine ground
1. Heat oven to 325 degrees. Beat eggs until stiff, then slowly add sugar and continue beating until egg whites are very thick -- about 2 to 3 minutes.
2. Beat in cocoa until combined. Stir in almonds until mixed evenly. Batter should be quite thick and sticky.
3. Line a baking sheet with parchment, or spray with cooking spray. Dampen hands, and shape into 1 inch balls. Pinch the ball to form a teardrop shape, and place on prepared sheet, placing about 2 inches apart. (should make 32 cookies) (you can place them closer --they don't expand much, and they hold shape exactly -- would be good extruded through cookie press or pastry bag)
4. Bake until cookies are slightly cracked -- 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to cooling rack.
Store in an airtight container to keep them chewy on inside --outside will firm up.
Serving Size : 32
Units: 1 per cookie
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