Recipe courtesy of Becky Libourel Diamond
Chocolate Macaroons
- Level: Easy
- Yield: 2 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 80
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 6
- Total: 35 min (includes cooling time)
- Active: 10 min
Ingredients
One 4-ounce package unsweetened baking chocolate
3 egg whites
3 1/2 cups confectioners’ sugar
Directions
- Preheat the oven to 375 degrees F.
- Melt the chocolate in a large glass bowl in the microwave in 30-second increments, stirring well in between. Allow to cool for about 5 minutes.
- Mix the egg whites with the chocolate and then sift in the confectioners’ sugar a little at a time until it forms a stiff dough.
- Using a cookie scoop or teaspoon, scoop balls of dough on cookie sheets lined with parchment paper, leaving about an inch in between.
- Bake 10 to 12 minutes until nicely puffed and then allow to cool on baking sheets before transferring to a wire rack. Cookies will deflate and become flat once they cool.