Almond chocolate macaroons are popular cookies with a slightly chewy and a crispy texture from the toasted coconut. Almond chocolate macaroons have a crisp outer shell and a soft and chewy inside. They are perfect for those who love the combination of sweet and nutty flavors. These delicious cookies come in an array of flavors, but nothing beats the classic combination of almond and chocolate. If you're looking for a delightful treat to satisfy your sweet tooth, almond chocolate macaroons are definitely worth a try. Here are some tips and tricks to help you create perfect almond chocolate macaroons in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-ALMOND MACAROONS
Ground almonds and chocolate put a new spin on an old favorite.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Finely grind the almonds, sugar, cinnamon and salt in a food processor.
- Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
- Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
- Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g
PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS
A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.
Provided by totalia
Categories Dessert
Time 50m
Yield 18 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
- In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
- With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
- Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
- Dip bottoms of macaroons in chocolate.
CHOCOLATE-DIPPED ALMOND MACAROONS
My mother taught my daughter how to make these chocolaty macaroons. When my daughter was 10 years old, she entered a batch in the county fair and won a ribbon. -Traci Booe, Veedersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper., Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks. , For buttercream, combine sugar and water in a small heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Whisk a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Cook 2 minutes or until mixture is thickened and reaches 160°, stirring constantly. Remove from heat. Cool to room temperature. , In a small bowl, beat butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in cocoa until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Spread buttercream over bottom of each cooled cookie. Refrigerate until firm, about 15 minutes. Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 6mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-FILLED ALMOND MACAROONS RECIPE
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 cookies
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
- With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
- Preheat oven to 325 degrees.
- Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
- Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
- To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.
CHOCOLATE-FILLED ALMOND MACAROONS
Provided by Clotilde Luce
Categories Cookies Food Processor Chocolate Nut Dessert Bake Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 20 sandwich cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Generously butter heavy large nonstick cookie sheets. Blend almond paste, sugar and egg whites in processor until smooth. Drop dough by slightly rounded teaspoonfuls onto prepared sheets, spacing evenly. Press 1 almond onto each mound. Bake until cookies are golden brown, about 10 minutes. Let cookies rest on sheets until just cool to touch, about 5 minutes. Using spatula, transfer cookies to rack and cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
- Bring cream, butter and orange peel to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is smooth. Remove from heat and let ganache stand until thick but spreadable, about 20 minutes.
- Spread some ganache over flat side of 1 cookie. Sandwich with flat side of another cookie. Repeat with remaining cookies and ganache. (Can be prepared 2 days ahead. Cover and refrigerate in airtight container. Bring cookies to room temperature before serving.)
CHOCOLATE ALMOND MACAROONS
If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 32m
Yield 40 cookies (approx)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Butter generously a large cookie sheet.
- Beat egg whites and salt until stiff, but not dry.
- Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
- Fold in almonds, vanilla and melted chocolate.
- Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
- Bake for 12-15 minutes.
- Careful not to overbake, as the cookies will lose their texture.
CHOCOLATE-DIPPED ALMOND-PISTACHIO MACAROONS
As an affirmed macaroon, chocolate and pistachio lover, these look like real treats. I haven't made them *yet*. From Bon Appetit. Prep time includes chilling time.
Provided by skat5762
Categories Drop Cookies
Time 1h10m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
- Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
- Add flour and blend 1 minute.
- Transfer to a large bowl and mix in pistachios.
- In a separate bowl, beat egg whites and salt until stiff but not dry.
- Fold nut mixture into whites in 4 additions (batter will be thick).
- Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
- Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
- Melt chocolate over double-boiler or in microwave, stirring until melted.
- Dip each cookie halfway into chocolate, shaking off excess.
- Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
- (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.
ALMOND-CHOCOLATE MACAROONS
Provided by Marilyn Hill
Categories Cookies Food Processor Chocolate Dessert Bake Passover Kid-Friendly Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 25
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour. Finely grind almonds, sugar, cinnamon and salt in processor. Add egg, egg white and almond extract and process until mixture holds together. Transfer to bowl. Stir in chocolate.
- Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons until tops puff and centers are still soft, about 12 minutes. Transfer to rack and cool completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)
WHITE CHOCOLATE ALMOND COCONUT MACAROONS
Number Of Ingredients 1
Steps:
- Instructions Preheat oven to 325 degrees F. In a medium bowl, combine coconut, flour and salt. Add almond extract and condensed milk and stir with spoon. Drop rounded spoonful onto parchment paper lined cookie sheets. Bake for 15 to 17 minutes, or until a light golden brown. Cool on rack completely. Melt almond bark in a microwave safe bowl, on 50% power, for 30 seconds at a time. Do NOT overheat. Chop almonds in food processor. Dip bottom of macaroon cookies in white chocolate, then almonds and place on wax paper to set. Drizzle remaining chocolate over tops of cookies. Allow chocolate to set before indulging.
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and line baking sheets with parchment paper.
- Use Good Quality Ingredients: High-quality almonds, chocolate, and butter will result in better-tasting macaroons.
- Toast the Almonds: Toasting the almonds enhances their flavor and makes them more fragrant.
- Grind the Almonds Finely: Use a food processor or blender to grind the almonds until they are very fine, almost like flour.
- Beat the Egg Whites Gradually: Start beating the egg whites on low speed and gradually increase the speed until stiff peaks form.
- Fold in the Dry Ingredients Gently: Use a spatula to gently fold the dry ingredients into the beaten egg whites until just combined to prevent deflating the egg whites.
- Pipe the Macaroons: Use a piping bag fitted with a round tip to pipe the macaroon batter onto the prepared baking sheets.
- Let the Macaroons Rest: Allow the macaroons to rest for at least 30 minutes before baking. This will help them develop a skin and prevent them from spreading too much in the oven.
- Bake the Macaroons: Bake the macaroons at a low temperature (325°F) for a longer period of time (15-20 minutes) to prevent them from browning too much.
- Let the Macaroons Cool Completely: Allow the macaroons to cool completely on the baking sheets before transferring them to an airtight container.
Conclusion:
Almond chocolate macaroons are a delicious and elegant treat that is perfect for any occasion. With a little patience and attention to detail, you can easily make these macaroons at home. These tips will help you achieve perfect macaroons every time.
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