Chocolate Almond Macaroons

READY IN: 32mins
Recipe by Kittencal@recipezazz

If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!

Top Review by Loveblumes

My husband got me a long coveted Bosch universal mixer for Christmas and I christened it with this lovely little recipe. I only used the mixer to beat the egg whites and sugar and then folded in the rest with a rubber spatula. I only used about 1/3 cup light brown sugar instead of the cup of white since we light things not too sweet and they were perfection! I knew that the choc chips would add lots of sweetness. I used Bob's blanched almond meal. I melted my chips in a make shift double boiler but the chocolate did firm up a bit by the time I added it, but it all came together fine, just the same. I did put them really close together not realizing they do spread and flatten a bit so some of them were attached. Perfect excuse to gobble up as many imperfect ones as I could, as those don't count, especially if you're standing up while doing this. Oh, and I just realized, I forgot the salt, but I guess we didn't miss it!

Ingredients Nutrition

  • 3 egg whites
  • 14 teaspoon salt
  • 1 cup sugar
  • 12 cup finely ground almonds
  • 12 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips, melted and cooled

Directions

  1. Set oven to 350 degrees.
  2. Butter generously a large cookie sheet.
  3. Beat egg whites and salt until stiff, but not dry.
  4. Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
  5. Fold in almonds, vanilla and melted chocolate.
  6. Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
  7. Bake for 12-15 minutes.
  8. Careful not to overbake, as the cookies will lose their texture.

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