Best 2 Chocolate Dipped Almond Macaroons Recipes
Chocolate dipped almond macaroons are a scrumptious treat that are sure to satisfy your sweet tooth. These delightful cookies are made with a combination of almond flour, sugar, egg whites, and flavorings, and then dipped in rich, decadent chocolate. The result is a cookie that is crispy on the outside and chewy on the inside, with a perfect balance of sweetness and almond flavor. Whether you are looking for a special treat for a special occasion or simply a sweet snack to enjoy, chocolate dipped almond macaroons are a delicious and easy-to-make option.
Let's cook with our recipes!
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-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.
Tips:
- Use a food processor to finely grind the almonds. This will help the macaroons have a smooth, even texture.
- Make sure the egg whites are stiff peaks before adding them to the almond mixture. This will help the macaroons rise and be light and fluffy.
- Do not overmix the batter. Overmixing can make the macaroons tough.
- Use a piping bag to pipe the batter onto the baking sheets. This will help the macaroons have a uniform shape.
- Bake the macaroons until they are golden brown. Overbaking can make the macaroons dry and crumbly.
- Let the macaroons cool completely before dipping them in chocolate. This will help the chocolate set properly.
- Use a variety of toppings to decorate the macaroons. Some popular options include chopped nuts, sprinkles, and edible glitter.
Conclusion:
Chocolate-dipped almond macaroons are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning and effort, you can create beautiful and delicious macaroons that will impress your friends and family.
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