CHOCOLATE MACAROONS
Steps:
- Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment
- In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.
- In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.
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Jasmine Marie
[email protected]I love the chocolate flavor in these macaroons. It's so rich and decadent. They're the perfect treat for a special occasion.
Isaiah Perez
[email protected]These macaroons are the perfect combination of chewy and crunchy. They're also not too sweet, which I really appreciate.
Munir Badar
[email protected]I've never made macaroons before, but this recipe made it really easy. I'm definitely going to make them again.
Nicomedifiita Gabriel
[email protected]These macaroons are a great way to use up leftover egg whites. They're also a fun and easy project to do with kids.
Abdullah Haideri
[email protected]I'm not sure what all the fuss is about. These macaroons are just okay. I've had better.
Saya Umed
[email protected]These macaroons are a bit pricey, but they're definitely worth the splurge. They're so delicious and they make a great gift.
Furqan Nasir
[email protected]I love that these macaroons are gluten-free. It's hard to find gluten-free desserts that are also delicious, but these definitely fit the bill.
Tomasi Tamatanivalu
[email protected]These macaroons are the perfect size for a quick snack or dessert. They're also really easy to pack for lunch or a road trip.
Healing Tarot
[email protected]I'm not a big fan of coconut, but I actually really enjoyed these macaroons. The chocolate flavor is really rich and decadent.
Wanda Portnoy
[email protected]These macaroons are way too sweet for my taste. I think I'll try a different recipe next time.
Nuwagaba Justus
[email protected]I followed the recipe exactly, but my macaroons didn't turn out right. I'm not sure what I did wrong.
Dijon Jester
[email protected]I was really disappointed with these macaroons. They were dry and crumbly, and they didn't have much flavor.
Kamaya Harris
[email protected]These macaroons are a little time-consuming to make, but they're definitely worth the effort. They're so delicious and they always impress my guests.
Janet Kate
[email protected]I love that these macaroons are made with simple ingredients that I always have on hand. They're also a great way to use up leftover egg whites.
Ali Good
[email protected]These macaroons are the perfect treat for any occasion. They're easy to make, delicious, and always a crowd-pleaser.
Hamad Khan
[email protected]I was a little skeptical about making these macaroons because I'm not a great baker. But they were actually really easy to make and they turned out delicious!
Charity Darfour
[email protected]I've made these macaroons several times now and they always turn out perfect. They're the perfect combination of chewy and crunchy.
Roger DJ EZD Defreese
[email protected]These macaroons were a hit at my last party! They were so easy to make and everyone loved them.