Photo: Chocolate Macaroons Recipe
You don't have to serve these amaretti scuri with the budino di cioccolato but I had to do something with the egg whites left over from the pudding and this is it. I love these macaroons so much that I gladly make them without that excuse, though. They are heady with chocolate and gorgeously chewy and, all in all, dangerously addictive. Luckily (or not, depending on your point of view here) they are quick and easy to make.
Ingredients
- 2 egg whites
- 1 cup ground almonds
- 3 tablespoons cocoa
- 1 1/2 cups powdered sugar
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
Per Macaroon: Calories: 54; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 8 grams; Sugar: 7 grams; Fiber: 0.5 grams; Cholesterol: 0 milligrams; Sodium: 4 milligrams
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By ptaretha_7488997
Mobile, AL
on January 13, 2013
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Chewy. Divine. Chocolatey. A sensation! just add a pinch of salt
By bakingangel64
on December 16, 2012
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This recipe is faster way to make the traditional French macaroon without loosing much flavour. I had to alter this recipe because my first batch was burnt and hard as a rock. I lowered the temperature to 385 and cooked it for 7-8 mins depending in the size if the cookie. I could not roll these into a ball as there was too much liquid for it to stay in that shape so just put little teaspoon blobs on the baking sheet and it turned out fine. Try it, it's good recipe and every time I've made it, they don't last very long!
By adhaworth
on December 14, 2012
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Didn't know whether these should have been hand mixed or with a mixer. The mixture was sticky, but not cohesive enough to roll into balls....it was a mess and I used the exact measurements.
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