Prep 20 mins
Cook 12 mins
If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!
- 3 egg whites
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄2 cup finely ground almonds
- 1⁄2 teaspoon vanilla
- 1 cup semi-sweet chocolate chips, melted and cooled
- 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.
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!
YUMMY!!! These have a truly rich chocolate flavor unlike the many recipes which call for cocoa. I cook on baking stones & needed to cook my cookies a good 20-25 minutes but the texture was still wonderful! A keeper for the Passover section of my cookbook. Thanks for sharing!
I made these little gems with some left over egg whites, they only lasted a few hours and then they were all gone. A breeze to make in kenwood/ kitchenaid mixer. A word of advice make sure your ground almonds are super fine, I used bought almond meal and there were some course pieces in it which kind of hurt the roof our mouths.