CHOCOLATE ALMOND MACAROONS RECIPES
CHOCOLATE ALMOND MACAROONS RECIPE - FOOD.COM
If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
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.
Nutrition Facts : Calories 51.2, FatContent 2.2, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 25, CarbohydrateContent 8, FiberContent 0.5, SugarContent 7.4, ProteinContent 0.8
CHOCOLATE-AND-ALMOND MACAROONS RECIPE | MYRECIPES
Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.
Provided by Fran DeAngelo, Long Valley, New Jersey
Total Time 49 minutes
Prep Time 15 minutes
Cook Time 34 minutes
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
- Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
- Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
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CHOCOLATE-DIPPED ALMOND MACAROONS RECIPE: HOW TO MAKE IT
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
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Total Time 50 minutes
Category Desserts
Calories 80 calories per serving
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Total Time 50 minutes
Category Desserts
Calories 80 calories per serving
- 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.
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CHOCOLATE-DIPPED ALMOND MACAROONS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories 80 calories per serving
From tasteofhome.com
Total Time 50 minutes
Category Desserts
Calories 80 calories per serving
- 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.
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CHOCOLATE-FILLED ALMOND MACAROONS RECIPE | MARTHA STEWART
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
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From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 15 calories per serving
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 15 calories per serving
- "Cookies: Preheat oven to 300 degrees. Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioners sugar and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1-3/4 inch rosettes onto foil-lined cookie sheets. Bake at 300 degrees for 25 minutes. Cool completely on wire racks. Topping: Combine over hot (not boiling) water, 3/4 cup Nestle Toll House Little Bits semi-sweet chocolate and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2 rounded teaspoonful of chocolate. Sprinkle with remaining 1/4 cup Nestle Toll House Little Bits semi-sweet chocolate and chopped almonds. Makes 2 dozen 2-inch cookies From
. Downloaded from Glens MM Recipe Archive, G Internet."
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These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up—everyone loves them! And they’re so easy: With only six ingredients, you can whip them up at the last minute. —Deena Dillion, Ossian, Indiana
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